by Jill Lightner
Makes 1 quart
start to finish: 20 minutes, plus chilling and freezing time
From Edible Seattle May/June 2010
This is all about the honey flavor, with nothing but a touch of vanilla and a whole lot of creamy texture. Ballard Bee Company’s multi-pollen honey is mild and lovely, but feel free to substitute your favorite single-pollen variety in the same amount. The custard may have an overpowering sweetness, but once it’s frozen it won’t taste nearly as sweet.
2 cups milk
1 cup heavy cream
1 4” vanilla bean
4 eggs
1/3 cup honey
3 tablespoons sugar
Pour the milk and cream into a medium saucepan. Split the vanilla bean and scrape the contents into the milk mixture, and set the pan over medium heat. While the milk warms up, beat the eggs in a 4-cup Pyrex pitcher, and whisk in the honey and sugar. Once the milk is at a gentle simmer, pour a half cup into the eggs and stir. Return the milk to the stove, and slowly stir the egg-milk mixture back into the pan. Stir constantly, and adjust the temperature as necessary to keep the custard hot but not boiling. Cook for 15-20 minutes, until the custard coats the back of a spoon and you can make a clear trail through it, using your finger on the back of the spoon.
Pour the custard through a fine mesh strainer into a small pitcher or mixing bowl. Chill the custard for at least several hours, or overnight.
Freeze according to your ice cream maker’s instructions.
 |
