Ingredients
Method
- Separate the eggs. Use the egg whites in another recipe.
- Remove the vanilla beans from the seed pods. Cut the bean lengthwise, and using the tip of your knife, with the sharp edge pointed up, scrape out the beans.
- In the saucepan, heat the cream, milk, honey, vanilla beans, and vanilla pods.
- Bring it just to a simmer. Do not boil.
- Spoon about a cup of the hot liquid into the bowl of egg yolks. Whisk until well blended. Slowly add back to the hot mixture.
- Bring back up to a simmer and heat until it reaches 160 degrees F (71 degrees C) and will coat the back of a spoon.
- Strain into a clean bowl. Let stand at room temperature until cool.
- Cover with plastic wrap and put in the refrigerator. Refrigerate until cold, 3 hours up to 3 days.
- Pour into your ice cream maker and work according to your manufacturer's instructions.
- Place in a container that can go into the freezer, cover, and freeze until firm, several hours.
Nutrition
Notes
You'll need a 2-quart saucepan, a candy thermometer, a strainer, and an ice cream maker with its needed supplies (such as ice and ice cream salt).
High in calcium and vitamin A; good source of protein and iron.