3 cup(s) heavy cream ·
1 cup(s) milk ·
1/2 cup(s) honey ·
2 vanilla beans, split ·
4 large egg yolks ·
1 tablespoon(s) vanilla extract
In a medium
saucepan over medium heat, heat first 4 ingredients until hot (don't let boil),
about 5 minutes. 2.
In a medium bowl,
whisk egg yolks. Drizzle 1 cup hot cream mixture into yolks, whisking
continuously. Pour back into saucepan over medium heat and whisk until custard
thickens slightly, about 5 minutes. Pour through a fine-mesh strainer. Scrape
vanilla seeds into custard. Add vanilla extract. Cover and chill, about 1 hour.
directions on your ice-cream maker, churn custard. Transfer into airtight
containers; freeze for at least 2 more hours.
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