Homemade Honey Ice Cream Master Recipe
YIELD: Makes 1 quart
4 large egg yolks
2/3 cup - Honey
1/8 tsp. - Salt
3 cups - Half-and-half or dairy mix*
(Optional infusions, add-ins or swirls, see below)
Whisk together eggs, honey, and salt in medium bowl.
In a medium saucepan, bring half-and-half to a full simmer with any infusions. Remove from heat. Refrigerate until completely cool.
Process custard in ice cream maker according to manufacturer's instructions; add soft ingredients such as 1/2 cup sliced bananas or raspberries halfway through freezing, or chunky ingredients like nuts or candy 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.
Add-ins: Halfway through the churning add up to 1 cup of fruit. Or, during the last 2 to 5 minutes add 1/2 cup nuts, bits of pure honeycomb or chocolate bits.
(Recipe provided courtesy of the National Honey Board.)