Honey suggests the wildflowers of spring in this special accompaniment to Chef Altman's Fruit Crostata recipe.
2 cups heavy cream
2 cups whole milk
1/3 cup sugar
1/3 cup honey
1 vanilla bean halved lengthwise or 2 tablespoons
4 egg yolks
In a heavy sauce pan, heat the cream, milk, vanilla bean (if using vanilla extract add later), sugar and honey, stirring occasionally until the sugar and honey are dissolved and the mixture is hot (190°). Do not boil.
In a medium size bowl, whisk together the egg yolks. Continue whisking and temper the egg yolks by slowly ladling in a cup of the hot cream mixture. Pour tempered egg mixture back in to the pan and whisk together until smooth. If using, add the vanilla extract. Return the pan to medium heat and stir the mixture constantly with a wooden spoon. It is done when mixture coats the back of the spoon.
Strain custard base through a fine–mesh strainer into a container and chill in a refrigerator. When the base is chilled, place in your machine and process until it is frozen, approximately 20 minutes. Transfer the ice cream to a plastic container and store in a freezer or serve immediately.