Lunch: Honey Vanilla Ice Cream

Recipe by M. McCarthy This is the best homemade vanilla ice cream I've ever had. The honey and brown sugar give it a rich, buttery taste that can't be beat.

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Honey Vanilla Ice Cream

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

2 cups milk
1 (7 inch) vanilla bean, split lengthwise
6 egg yolks
1 cup packed brown sugar
3 tablespoons honey
1/4 teaspoon salt
2 cups heavy cream

Instructions

In a medium pan, heat the milk and vanilla bean to simmering. Do not boil. In a mixing bowl, whisk together the egg yolks, brown sugar, honey, and salt until light colored and frothy. While whisking constantly, slowly combine the hot milk with the egg mixture. Transfer the mixture back to the sauce pan. Cook over medium heat until mixture reaches 180 degrees Fahrenheit (82 degrees Celsius) when tested with a candy thermometer, or becomes thick enough to coat the back of a metal spoon. Remove from heat.
Remove the vanilla bean from the mixture and reserve. Strain custard into a large bowl. Scrape seeds from the vanilla bean into the custard. (Vanilla bean pod may be used again.) Stir the heavy cream into the custard. Cover the surface of the custard with plastic wrap and refrigerate for 4 hours.
When cold, freeze in an ice cream maker according to the manufacturer's directions.

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