This recipe, adapted from David Lebovitz’s The Perfect Scoop, is a delicious change from good ol’ vanilla. Wildflower honey makes a delicious ice cream, but for a real pop of flavor use a strongly flavored honey like buckwheat or conifer honey. The honey is added at the end of the custard-making. Honey is gently acidic, and adding it too early could cause the base to curdle.
Makes 1 quart
5 large egg yolks
¼ cup sugar
1½ cups whole milk
1½ cups heavy cream
½ cup (6 ounces by weight) honey
In a large bowl whisk yolks and sugar together well, until sugar is dissolved into the yolks.
Pour the cream into another large bowl and set a mesh strainer on top of the bowl.
In a medium saucepan bring milk and salt to a simmer. Pour warm milk slowly over the yolks, whisking the entire time. Return the mixture to the saucepan and cook over low heat, stirring with a rubber spatula, until mixture is thick and coats the spatula.
Pour the contents of the saucepan through the strainer into the cream. Stir gently to combine, then whisk in honey.
Chill well overnight and then freeze in an ice cream maker following the manufacturer’s instructions.