Strawberry Honey Ice Cream

Over medium-low heat, combine half-and-half, sugar, and vanilla in a saucepan. Stir mixture regularly until hot, but not yet boiling.

In a bowl, add egg yolks and whisk thoroughly. Temper egg yolks by slowly adding a spoonful at a time the half-and-half mixture to yolks while stirring. This will ensure you have a smooth liquid and not scrambled eggs.

When yolks have been tempered, pour egg mixture slowly into saucepan with remaining half-and-half mixture. Continue to stir and cook until the liquid thickens and can coat the back of a spoon, about 5–10 minutes.

Remove from heat and add in the heavy cream. Stir to combine.

Place strawberries and honey into a blender and puree until smooth. Taste and add more honey if necessary to make the mixture sweet with a slight honey flavor. Once perfect, pour strawberry puree into the cream mixture.

Chill the custard in the refrigerator until cold. Best if overnight.

Once chilled, pour mixture into ice cream maker and freeze according to the manufacturer’s instructions (you may have to do multiple batches depending on the ice cream makers size). Transfer finished ice cream to a plastic container and freeze overnight.

Makes 2 quarts.