2 cups milk
1/2 cup honey
1/2 teaspoon sea salt
2 large eggs
2 cups heavy cream
1 tablespoon vanilla
The day before you begin, place the bowl of an ice cream maker in the freezer to chill.
Heat the milk gently in a medium stainless-steel pot over medium-low heat about four to five minutes. Gradually whisk in the honey and salt.
Beat the eggs in a small bowl. Remove about 1/2 cup of the milk mixture from the pot and whisk it slowly into the eggs. Once fully incorporated, stir the egg mixture into the remaining milk mixture in the pot. Heat the milk over medium-low heat for an additional four to five minutes, stirring constantly to prevent scorching.
Remove the pot from the heat and transfer its contents to a glass, metal, or ceramic bowl. Allow to cool completely.
Once the milk mixture has cooled, whisk in the heavy cream and vanilla. Place the bowl in the refrigerator and chill until cold throughout.
Transfer the mixture to the bowl of an ice-cream maker and process according to the manufacturer’s instructions.
From Keeping Bees, by Ashley English
Read the full Give me pollen or give me death article by Dasha O. Morgan
