Homemade Honey Ice Cream

Ingredients :

• 4 large egg yolks
• 2/3 cup yogaa organic honey
• 1/8 teaspoon salt
• 3 cups half-and-half
• Optional infusions, inclusions* (add-ins) or swirls (see "Four Ways To Customize," below)

*Infusions are flavors that are infused into the milk or cream; then the flavoring element (cinnamon stick, ginger, etc.) is removed. Inclusions is the industry term for what many of us call "mix-ins." Of course, "inclusions" simply means "other things that are included" in the ice cream—nuts, chocolate chips, pieces of fruit, whatever. Sliced almonds are a tasty topping for honey ice cream. Make a special "sticky almond" topping by soaking the almonds in some honey.

Directions : 
Whisk together eggs, honey and salt in medium bowl; set aside. In a medium saucepan, bring half-and-half to a full simmer with any infusions. Remove from heat. If infusing, cover and let steep 2 hours; strain into another medium saucepan and bring to a simmer again.

• Slowly add 1 cup of the simmering cream mix to the egg-honey mixture while whisking (to avoid scrambling the eggs); then return the egg and cream mixture to the saucepan.
• Again bring to a simmer over medium-low heat, stirring constantly until the custard thickens enough to coat a spoon and the thermometer reads 170°F to 175°F, about 4 minutes (do not boil).
• Strain into a clean bowl and allow steam to escape before covering and chilling until cold (at least 3 hours and up to 1 day).
• Process custard in ice cream maker according to manufacturer’s instructions; add soft add-in ingredients half way through freezing or chunky ingredients during the last 2 to 5 minutes.
• Transfer to a bowl or tub, add any desired swirls and serve, or cover and freeze until firm—at least 3 hours and up to 3 days.

Four Ways to Customize Honey Ice Cream

• Switch your dairy: Replace up to 1 cup of the half-and-half with heavy cream, plain yogurt, buttermilk or sour cream.
• Infusions: Infuse the cream base with 1 to 2 tablespoons of your favorite herbs (such as lavender or mint), spices (crushed cinnamon sticks or cloves), botanicals (grated citrus rind or chopped ginger root), a split and scraped vanilla bean or a few saffron threads.
• Inclusions (Add-ins): Halfway through the churning process, add up to 1 cup of fruit or vegetable purée, soft cream cheese or blue cheese. Or, during the last 2 to 5 minutes, add 1/2 cup to 1 cup of juicy berries, chunks of ripe fruit, nuts, bits of pure honeycomb or chocolate pieces.
• Swirls: Immediately after churning and before serving (or packing in freezer tubs), swirl in whatever creamy, thick confection that tempts, such as caramel or chocolate sauce.