Print Recipe | Back to Recipe Home
Wild Flower Honey Ice Cream
SUBMITTED BY: Chef Philip Dorwart
5 large egg yolks
1 pint whole milk
1/2 pint heavy cream
1/2 cup Ames honey
½ fresh vanilla bean
Beat together the egg yolks and honey in a mixing bowl.
Scald the milk with the vanilla bean in a saucepan until it reaches boiling point, remove from heat and slowly temper into egg yolk mixture and continue to stir until it thickens.
Remove from the heat, strain and cool.
Stir in the cream and then transfer the whole mixture into an ice cream maker. Freeze.