Honey Ice Cream With Sugar Maple Smoked Sea Salt Recipes

Steps:

• Pour the whipping cream into the bowl of a stand mixer affixed with the whisk attachment. Start out mixing on low speed, then slowly increase speed to high and mix until the whipping cream forms stiff peaks, about 2 minutes. You can also use a bowl and a hand mixer, or a bowl and a whisk and mix by hand (but it'll probably take awhile unless you have superpowers!)
• Using a spatula, gently fold the sweetened condensed milk, 1/4 cup honey, and 1/2 teaspoon sea salt into the whipped cream. Continue stirring gently until completely combined. Pour into a freezer-safe container with airtight lid. Drizzle the top with 1 tablespoon honey. Seal.
• Freeze until solid, at least 6 hours.
• Scoop into cups, bowls, or onto cones; drizzle individual servings with a little more honey and a bonus pinch of sea salt if desired. Serve.

Steps:

• Combine all ingredients, mixing well.
• Start ice cream freezer and pour mixture into it.
• Freeze according to manufacturer's instructions until desired consistency.

Steps:

• Cut the vanilla beans in half lengthwise. Scrape out the seeds with a small spoon. Put the seeds and pods in a medium saucepan. Add the half-and-half and honey and stir to dissolve the honey. Heat over medium heat, stirring from time to time, just until tiny bubbles form around the edges of the pan, about 8 minutes.
• Remove the pan from the heat and let the mixture steep, covered, for 1 hour. Remove the vanilla pods and discard. Mix in the egg yolks and cook over medium-low heat, stirring constantly, until lightly thickened and a thermometer reads 170°F, about 10 minutes. Remove from the heat.
• Cover and refrigerate the ice cream batter until thoroughly chilled. Transfer to an ice cream maker and freeze according to manufacturer's instructions. Scoop directly from the ice-cream maker for soft serve, or store in a freezer for at least 1 hour for firmer ice cream.
• Serve scoops sprinkled with a little smoked salt.