Directions:
- In a medium pan, heat the milk and vanilla bean to simmering. Do not boil. In a mixing bowl, whisk together the egg yolks, brown sugar, honey, and salt until light colored and frothy. While whisking constantly, slowly combine the hot milk with the egg mixture. Transfer the mixture back to the sauce pan. Cook over medium heat until mixture reaches 180 degrees Fahrenheit (82 degrees Celsius) when tested with a candy thermometer, or becomes thick enough to coat the back of a metal spoon. Remove from heat.
- Remove the vanilla bean from the mixture and reserve. Strain custard into a large bowl. Scrape seeds from the vanilla bean into the custard. (Vanilla bean pod may be used again.) Stir the heavy cream into the custard. Cover the surface of the custard with plastic wrap and refrigerate for 4 hours.
- When cold, freeze in an ice cream maker according to the manufacturer's directions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1199.82 Kcal (5023 kJ) | ||
| Calories from fat | 518.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.6g | 89% | |
|---|---|---|---|
| Cholesterol | 660.34mg | 220% | |
| Sodium | 658.69mg | 27% | |
| Potassium | 817.1mg | 17% | |
| Total Carbs | 150.8g | 50% | |
| Sugars | 144.78g | 579% | |
| Protein | 26.91g | 54% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 3.7mg | 21% | |
| Calcium | 544.2mg | 54% | |
| Amount Per 100 g | |||
| Calories | 187.69 Kcal (786 kJ) | ||
| Calories from fat | 81.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.01g | 89% | |
|---|---|---|---|
| Cholesterol | 103.3mg | 220% | |
| Sodium | 103.04mg | 27% | |
| Potassium | 127.82mg | 17% | |
| Total Carbs | 23.59g | 50% | |
| Sugars | 22.65g | 579% | |
| Protein | 4.21g | 54% | |
| Vitamin C | 0.2mg | 3% | |
| Iron | 0.6mg | 21% | |
| Calcium | 85.1mg | 54% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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