This recipe takes the classic vanilla ice cream to the next level by incorporating rich vanilla bean and a touch of honey for a delightful flavor.
In a mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and creamy.
Whisking the egg yolks with sugar until pale ensures a smooth and creamy texture.
In a saucepan, heat the half-and-half and heavy cream over medium heat until it begins to steam, but do not let it boil.
Heating the dairy gently prevents curdling and ensures a smooth base.
Gradually pour the hot dairy mixture into the egg mixture, whisking constantly to combine.
Adding the hot liquid slowly prevents the eggs from scrambling.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.
Stirring constantly prevents the custard from sticking to the pan.
Remove from heat and stir in the seeds scraped from the vanilla bean and the honey.
Using fresh vanilla bean adds a rich and authentic flavor.
Chill the mixture in the refrigerator for at least 4 hours or until completely cold.
Chilling the mixture thoroughly ensures a better texture when churned.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
Do not overfill the ice cream maker to allow proper churning.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving.
Freezing the ice cream further firms it up for scooping.
Serve the ice cream in bowls or cones and enjoy!
Garnish with fresh fruit or a drizzle of chocolate sauce for added flair.
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