How to make Honey Ice Cream
Whisk together eggs, honey, and salt in medium bowl. In medium saucepan, bring half-and-half to a full simmer with any infusions.
Remove from heat. If infusing, cover and let steep 2 hours and strain into another medium size saucepan and bring to a simmer again.
In a slow, steady stream, add about 1 cup of the simmering cream mix to the eggs while whisking (to avoid scrambling the eggs) and then return the egg and cream mixture to the sauce pan.
Again, bring to a simmer over medium-low heat, stirring constantly until custard thickens enough to coat spoon and thermometer reads 170°F to 175°F, about 4 minutes (do not allow to boil!).
Strain into clean bowl and allow steam to escape before covering and chilling until cold (at least 3 hours and up to 1 day).
Process custard in ice cream maker according to manufacturer's instructions; add soft ingredients half way through freezing or chunky ingredients during the last 2 to 5 minutes. Transfer to bowl or tub, add any desired swirls and serve, or cover and freeze until firm, at least 3 hours and up to 3 days.
Four ways to customize honey ice cream
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