Sarah’s Honey Vanilla Bean Ice Cream

Author Or Recipe byCommonGround

Recipe from: Tony & Sarah Nasello
Served at the CGND 2016 Banquet in Field event near Prosper, North Dakota

Category
Ingredients - Makes: Approx. 1.5 pints
 2 cups heavy cream
 1 cup milk
 1 tsp fine sea salt
 6 large egg yolks
 2 vanilla beans
1

In a small pot over medium-low heat bring the cream, milk, honey and salt to a gentle simmer, just until honey completely dissolves, about five minutes. Remove pot from heat.

2

In a separate bowl, whisk egg yolks. Keep whisking, and slowly add two cups of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream

3

Strain mixture through a fine-mesh sieve into a bowl and cool to room temperature. Cover and refrigerate at least four hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions. Freeze overnight and serve.

Note: To make peanut brittle, use three cups salted peanuts instead of sunflower seeds.

Ingredients

Ingredients - Makes: Approx. 1.5 pints
 2 cups heavy cream
 1 cup milk
 1 tsp fine sea salt
 6 large egg yolks
 2 vanilla beans

Directions

1

In a small pot over medium-low heat bring the cream, milk, honey and salt to a gentle simmer, just until honey completely dissolves, about five minutes. Remove pot from heat.

2

In a separate bowl, whisk egg yolks. Keep whisking, and slowly add two cups of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream

3

Strain mixture through a fine-mesh sieve into a bowl and cool to room temperature. Cover and refrigerate at least four hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions. Freeze overnight and serve.

Note: To make peanut brittle, use three cups salted peanuts instead of sunflower seeds.
Sarah’s Honey Vanilla Bean Ice Cream