Honey Vanilla Ice Cream
1 quart cream (not ultrapasteurized, preferably from grass-fed cows)
1 vanilla bean (or about 1 tablespoon vanilla extract)
5 egg yolks (preferably from pastured chickens)
1/2 cup raw honey (or high-quality maple syrup)
pinch sea salt
For the tastiest, most nutritious ice cream, use the best quality cream you can find, preferably from grass-fed cows. Never use ultrapasteurized cream.
Pour cream into a medium saucepan. Using a sharp knife, split the vanilla bean lengthwise. Scrape out the vanilla bean "seeds" and add them and the vanilla bean pod to the cream in the saucepan. On medium-high heat, bring the cream to a gentle simmer/boil, stirring with a wooden spoon. Watch carefully; when the cream seems to start to foam a bit, it is done. (If you leave it longer, it can foam over the sides. Yes, that happened to me!)
Take the cream off the heat, cover, and let infuse for 25 to 30 minutes. Then remove the vanilla bean pod. (I save the pod for another batch of ice cream, 30 to 35 minutes.)
Add egg yolks to a large mixing bowl. Beat egg yolks with a wire whisk. Add honey to egg yolks and whisk to combine. Add a pinch of sea salt.
When cream is finished infusing, whisk it to break up the top layer, or remove it if you wish. If the cream is still hot, add only a little at a time to the egg yolk mixture, starting with about a tablespoon. Once you have whisked three or four tablespoons of cream into the egg yolk mixture, you can add larger amounts of cream until it is all mixed.
Cover the bowl and put it in the refrigerator until completely chilled.
Process in an ice cream maker (the one I use is below) according to directions, and then add to a chilled container and store in the freezer.
|Cuisinart Ice Cream Maker|