Base:
- 90 GR brown sugar
- 95 GR white sugar
- ⅛ TSP kosher salt
- 8 egg yolks
- 25 OZ heavy cream
- 5 OZ milk
- 5 OZ butter (cut into cubes)
- 1 TBS vanilla extract
Honeycomb:
- 142 GR sugar
- ¼ OZ honey
- 1 OZ water
- ¾ TSP baking soda
Base:
- Whisk the sugars, salt and egg yolks together. Add the cream and milk and whisk until everything is incorprated. Add the butter.
- Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon, 170-175℉. Remove from the heat.
- Fill a large bowl with ice cubes and water to come about halfway up the sides. Place a medium bowl directly over the ice water then pour the custard mixture in. Whisk frequently until the mixture comes to room temperature.
- Place a mesh strainer over a vessel large enough to hold about 2 quarts and pour the custard in. Cover tightly and refrigerate until the temperature drops below 40℉, at least 4 hours, overnight preferred.
- Add the vanilla extract to the base and stir until blended, a few seconds with a stick blender is perfect.
Honeycomb:
- Cook the sugar, honey and water to 300°F. Stir in the baking sida.
- Knock down and pour onto silpat.
- When cool break into pieces.
Ice Cream:
- Pour the mixture into a prepped ice cream maker and process according to the manufacturer’s directions. You’ll know it’s ready when you hear the motor begin to struggle a bit as the ice cream has become very thick, approximately 25 to 30 minutes.
- Add the honeycomb in the last 1½ minutes of churning – enough to incorporate but not break down.
- Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Yields ~1¾ quarts.