David Rash’s Honey Ice Cream entry in the Sue Bee Honey Sweet Eats Recipe Contest!

Honey Ice Cream
Yields 2
  1. 1/2 cup Sue Bee® Clover Honey
  2. 3 egg yolks
  3. 5 tablespoons cornstarch
  4. 2 cups whole milk
  5. 1 teaspoon vanilla extract
  6. 1 tablespoon butter, softened
  7. Pinch of salt
  1. Pour milk in a large pot and place on medium heat.
  2. While milk is heating, beat together Sue Bee Honey, egg yolks, cornstarch and salt until puffy and a pale yellow color, about 1-2 minutes.
  3. Once the milk is scalding, remove from heat and, while whisking the egg-honey mixture briskly, slowly pour in the hot milk, making sure to scrape bottom and edges of the bowl. Whisk until it’s just combined.
  4. Pour the pudding back into the large pot and return to medium heat.
  5. Stir constantly with a rubber spatula, scraping the bottom and sides of the pan.
  6. After about 10 minutes, the custard should start to thicken considerably. Whisk the custard quickly for 1-2 minutes, until it's very thick.
  7. Turn off heat, quickly whisk in the butter and vanilla. Pour through a fine-mesh sieve directly into a heatproof dish.
  8. Cover with plastic wrap directly on the surface of the custard and allow it to cool completely at room temperature before refrigerating to set and cool more (at least 2-3 hours).
  9. After it has set in the refrigerator, churn in an ice cream maker per the manufacturer’s instructions until soft-set and almost frozen.
  10. Transfer to a storage container and freeze until completely frozen.
  11. Serve on its own or with chocolate or vanilla ice cream or with fruit sorbets in a sundae.
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