Honey Ice Cream

Directions

1. 1
   In a heavy-bottomed saucepan, whisk together honey and egg yolks until smooth.
2. 2
   Add milk and cream, and whisk until smooth.
3. 3
   Place saucepan over medium heat, and stir continuously for about 10-15 minutes until a custard forms. The mixture should be 160°-170°F (71°-77°C); without a thermometer, the custard should be thick enough to coat the back of a spoon, and should leave a clean line when swiped with a finger. When finished, stir in the salt.
4. 4
   Pass the mixture through a sieve into a sealable container to catch any bits of curdled egg.
5. 5
   Place container into the refrigerator until very cold, preferably overnight.
6. 6
   Process in ice cream machine according to manufacturer's instructions.
7. 7
   Though this ice cream can be served soft, freeze for a couple of hours for better texture.
8. 8
   When ready to serve, drizzle over some of the same honey used in the recipe.