Salted Vanilla Honey Ice Cream

Ingredients

• 3.5 oz. (150 g) Vanilla Creamed Honey
• 1 c. whole milk
• 1 vanilla pod
• 5 egg yolks
• 1 1/4 tsp flaky sea salt (we love Maldon)
• 1 c. double (heavy) cream

Method

1. Pour whole milk into a med. sized pan over a medium heat. Split the vanilla pod and add to pan. Heat until warm
2. Add the honey a stir through until dissolved. Take off the heat
3. Whisk the egg yolks in a medium bowl for 2-3 minutes until thicker and paler
4. Mix the warm milk with the yolks, whisking continuously
5. Pour the custard mix back into the pan and cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon
6. Take off the heat. Remove the vanilla pod. Scrape out the seeds and add back into the custard
7. Add salt to custard and mix well
8. Pour the custard into a bowl or jug, cover to stop a skin forming (ideally with a beeswax wrap) and cool. Once cold, transfer to the fridge to chill overnight (or for at least 4 hours)
9. When ready to churn remove cover, pour in the cream and stir until thoroughly combined

Making the ice cream using an ice cream maker:

1. Pour the custard into your ice cream maker and churn according to the manufacturer’s instructions
2. Serve immediately or transfer the ice cream into a freezer-proof container, cover the surface directly with greaseproof paper or foil and store in the freezer. (It should be scoopable straight from the freezer – unless your freezer is exceptionally cold)

Feeling adventurous? Try substituting our Vanilla Creamed Honey with CINNAMON Creamed Honey or LAVENDER Creamed Honey or GINGER Creamed Honey or TRIPLE LEMON Creamed Honey