Honey and vanilla ice cream

Method
Prep:20min  ›  Extra time:4hr chilling  ›  Ready in:4hr20min 

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

Note

You can substitute 1 tablespoon pure vanilla extract if you don't have a vanilla bean in your pantry. Add the vanilla extract to the custard mixture with the double cream.