Ingredients

• 2 cups milk
• 1 , 7 inch
• 1 cup packed brown sugar
• 6 eggs yolks
• 3 tablespoons honey
• 0.25 teaspoons salt
• 2 cups heavy cream

Instructions

1. 1 Heat milk and vanilla bean in a medium saucepan until simmering. Do not boil. Whisk brown sugar, egg yolks, honey, and salt together in a separate bowl until light colored and frothy. Slowly whisk hot milk into egg mixture, whisking constantly to avoid scrambling the eggs. Pour mixture back into the saucepan; cook and whisk over medium heat until custard becomes thick enough to coat the back of a metal spoon and a candy thermometer reads 180 degrees F (82 degrees C). Remove from heat. Remove and reserve vanilla bean.
2. 2 Strain custard into a large bowl through a fine-mesh sieve. Scrape vanilla bean seeds into custard. (Vanilla bean pod may be used again.) Stir heavy cream into custard. Cover surface of the custard with plastic wrap; refrigerate for 4 hours.
3. 3 Pour custard into an ice cream maker and freeze according to the manufacturer's instructions.

Nutrition per serving