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Burnt Honey ~ce Cream
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| 1/2 Cup | honey |
| 2 Cup | heavy cream |
| 1 Cup | half-and-half |
| 1/2 | vanilla bean, split lengthwise |
| 9 | egg yolks |
| 1/4 Cup | sugar |
| 1 Cup | creme fraiche or sour cream |
In a large saucepan, boil the honey to caramelize it a bit and to get a slightly burnt flavor. Take off
the heat and add the cream, half-and-half, and vanilla bean, then bring to a simmer, stirring
occasionally to make sure the mixture doesn't scorch on the bottom. When it reaches a fast
simmer (do not let it boil), turn off the heat and set aside to infuse for 10 to 15 minutes.
In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly pour the
still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over
medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a
puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like
eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run
your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the
edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the
heat.
Meanwhile, half-fill a large bowl with ice water. Rdst a smaller bowl in the ice water. Strain the
mixture into the smaller bowl to smooth it and remove the vanilla bean. Whisk in the creme fraiche.
Let cool, stirring often, then continue according to the directions of your ice cream maker.
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