Honey Vanilla Ice Cream

Instructions

1. Combine the milk, heavy cream, honey, and granulated sugar in a medium saucepan. Scrape the vanilla bean seeds into the mixture and add the bean pod as well. Heat over medium heat, stirring occasionally, until the sugar and honey dissolve and the mixture is hot but not boiling (around 170°F/77°C). Remove from heat and let steep for 15 minutes to infuse the vanilla flavor.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Remove the vanilla bean pod from the milk mixture. Slowly pour about one cup of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.
4. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens slightly and coats the back of the spoon (170-175°F / 77-79°C). Do not let it boil.
5. Remove the custard from heat and strain it through a fine mesh sieve into a clean bowl to remove any cooked egg bits.
6. Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled, at least 2 hours or overnight.
7. Once chilled, churn the custard in an ice cream maker according to manufacturer instructions until it reaches soft-serve consistency, about 20-30 minutes.
8. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours until firm.
9. Serve the honey vanilla ice cream garnished with a drizzle of honey or fresh berries if desired.