honey-and-sea-salt-icecream

Directions:

1. Set a strainer over a bowl that is nestled into a larger bowl filled with ice and water to create an ice bath.
2. In a medium saucepan, warm the milk, heavy cream, and vanilla bean.
3. In a medium bowl, whisk egg yolks, sugar, and salt. Once the milk-cream mixture is warm, slowly ladle half into the egg yolks and scrape everything back into the pan.
4. Over medium heat, stir the mixture with a wooden spoon or spatula constantly, until its thick enough to coat the back of the spoon or the temperature registers at 170 to 180° F on an instant-read thermometer.
5. Pour the custard through the strainer and reserve the vanilla bean. Whisk in the honey and taste. At this point, you can add a little more honey if you want.
6. Stir the custard base over an ice bath until cooler. Add the reserved vanilla bean and set the base in the refrigerator to chill overnight.
7. Churn according to your ice cream machines manual and put into a lidded container into the freezer.
8. 7. When ready to serve, scoop ice cream and serve with a little drizzle of honey and flaky sea salt.