Ingredients:

1 pint (2 cups) Heavy Cream
1 cup Whole Milk
2 tsp vanilla extract
1/2 tsp kosher salt
4 large egg yolks (save the egg whites to make our homemade granola!
6oz Orange Blossom Honey,or honey of your choice. We eyeballed this and used 1/2 of one of our 12 ounce jars.
1/2 Hungarian Acacia Honeycomb, cut into small pieces

Directions:

1. Combine the cream, milk, honey, vanilla, and salt in a medium saucepan. Heat over medium-low to medium heat until just steaming (about 5-7 minutes). Be sure to scrape the bottom of the pot regularly to avoid sticking / burning.
2. While the cream mixture is heating, whisk the egg yolks in a heat-safe bowl until frothy.
3. Once the cream mixture is steaming, gently and slowly whisk the cream into the egg mixture. Patience is key here! If you pour too quickly you will end up with scrambled eggs.
4. Add the custard back into the medium saucepan and heat over medium-low heat until it reaches 180°F (it should coat the back of a spoon). The key is to heat the custard until it's steaming, but DO NOT BOIL.
5. Strain your custard through a fine mesh sieve to remove any cooked egg.
6. Optional Ice Bath: Once the custard is heated, you may choose to pour it back into the bowl and sit the bowl in an ice bath for 20 minutes before chilling your custard in the refrigerator for another hour or more.
7. If not using the ice bath, chill your custard covered in the refrigerator for at least four hours. The longer it chills, the creamier your ice cream will be!
8. Once your custard is chilled, follow the instructions on your ice cream maker to churn your ice cream, including the instructions for when to add your honeycomb mix-in. Be sure to add your honeycomb slowly, a few pieces at a time. Do not add too quickly, or they will clump together!
9. If you are using an ice cream maker with a frozen bowl, this ice cream may not be quite solid enough just yet. Return the ice cream to the freezer for 2 hours to finish setting up.