Heather Honey Ice Cream

This honey ice cream tastes as good as it looks. Four ingredients; plump vanilla beans, heavy cream, whole milk, and honey. That's it. This ice cream is rich and sweet -- just how rich or how sweet will depend in part on the type of honey you end up using. It's one of the easy ice cream recipes you can make. This isn't the sort of ice-cream you are going to turn into a double-scoop cone. A tiny scoop or two with a crispy cookie is a nice way to end a meal.

You can make this ice cream. It is one of the simplest ice cream/gelato recipes I've ever come across. No eggs, no cornstarch, no thickening custards. A great  easy desserts recipe to try if you want an easy way to break in that new ice cream maker you got over the holidays. I'm going to take this Honey Ice Cream to our friends tonight  packed in ice so that it doesn't melt on its journey across the Bay Bridge towards Berkeley and will hopefully mend with some easy dessert recipes. Hopefully it will taste as good a few hours from now as it did straight out of the ice cream maker and do some 

Preparation Instructions:

Flatten the vanilla beans and cut them in half lengthwise. With a small spoon, scrape out the seeds. Place the seeds and pods in a large saucepan. Add the cream, milk, and honey. Stir to dissolve the honey. Heat over moderate heat, stirring from time to time, just until tiny bubbles form around the edges of the pan, 3 to 4 minutes.

Remove from the heat and let steep, covered, for 1 hour.

Cover and refrigerate until thoroughly chilled (hs note: v. important)

Remove the vanilla pods, and stir the mixture again to blend. transfer it to an ice cream maker and freeze according to manufacturer's instructions.