Vanilla beans, brown sugar and runny honey combine in this delicious ice cream to create a sweet, smooth and creamy ice cream with the subtle flavour of honey. If you like, add some waffle pieces - yum yum!
- 475ml milk
- 475ml double cream
- 1 vanilla pod, split, seeds scraped
- 6 egg yolks
- 200g dark brown soft sugar
- 4 tbsp. runny honey
- 1/4 tsp. salt
Heat the milk and vanilla with the seeds until just under boiling point. In a large bowl, whisk together the egg yolks, sugar, honey and salt until pale and fluffy. Gradually whisk in the hot milk, then return to a clean saucepan and cook, stirring constantly until thickened. The custard should coat the back of a wooden spoon. If it curdles, push through a sieve. Discard the vanilla pod.
Stir the cream into the custard, cover with cling and chill for four hours. Churn in an ice cream maker according to manufacturer's instructions or freeze in a freezer-proof container for 3-4 hours, stirring halfway through freezing.