This recipe appears in:Scooped: Honey Mustard Ice Cream
This ice cream is a great combination of sharp and sweet, with the richness of the custard base cut by the honey's depth and the vinegar of the mustard.
- 3 cups half and half
- 1/4 cup honey
- 6 egg yolks
- 1/4 cup sugar
- 1 to 2 tablespoons whole grain mustard, depending on strength
Heat the half and half and honey over a low flame. Whisk the egg yolks and sugar together until combined, and temper them slowly into the pot of milk and honey. Continue to cook until the mixture is thickened and holds a line on the back of a spoon.
Chill the custard base for about 4 hours or overnight. Before adding to the ice cream machine, whisk in whole grain mustard to taste. Freeze in ice cream maker according to manufacturer's instructions.