Makes: Approx. 1.5 pints
2 cups heavy cream
1 cup milk
⅓ cup sugar
⅓ cup honey
½ teaspoon fine sea salt
6 large egg yolks
2 vanilla beans
In a small pot over medium-low heat, bring the cream, milk, sugar, honey and salt to a gentle simmer, just until sugar completely dissolves, about 5 minutes. Remove pot from heat.
In a separate bowl, whisk egg yolks. Keep whisking, and slowly add 2 cups of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
Slice the vanilla beans lengthwise and scrape the seeds out; add the beans and the seeds to the cream. Return pot to medium-low heat and cook at a gentle simmer, stirring often, until mixture is thick enough to coat the back of a spoon. Let steep for 30 minutes.
Strain mixture through a fine-mesh sieve into a bowl and cool to room temperature. Cover and refrigerate at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions. Freeze overnight and serve.
To garnish: Top with a piece of North Dakota Sun Brittle
Adapted from The Master Ice Cream Recipe by Melissa Clark