Homemade Honey Ice Cream

• Makes 1 quart

Ingredients:

• 4 large – egg yolks
• 2/3 cup – honey
• 1/8 tsp. – salt
• 3 cups – half-and-half, or dairy mix*
• Optional infusions, add-ins or swirls, see below

Directions:

Whisk together eggs, honey, and salt in medium bowl.

In medium saucepan, bring half-and-half to a full simmer with any infusions. Remove from heat. Refrigerate until completely cool.

Process custard in ice cream maker according to manufacturer’s instructions; add soft ingredients such as 1/2 cup sliced bananas or raspberries halfway through freezing, or chunky ingredients like nuts or candy during the last 2 to 5 minutes.

Transfer to bowl or tub, add any desired swirls and serve, or cover and freeze until firm, at least 3 hours and up to 3 days.

Add-ins: Halfway through the churning add up to 1 cup of fruit. Or, during the last 2 to 5 minutes add 1/2 cup nuts, bits of pure honeycomb or chocolate bits.