Sous Vide Caramelized Honey Ice Cream

Ingredients for 8

• 1 cup honey

• 1 3/4 cups heavy cream 

• 1 1/4 cups 2% milk

• 1 vanilla bean, split and seeds scraped

• 1/2 teaspoon salt

• 4 large egg yolks

• Fleur de sel or other flaky salt, for serving

Directions

• Step 1

  Attach the Anova Precision Cooker to a vessel of water and set the temperature to 181°F (83°C).

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  Step 2

  Seal the honey in a vacuum seal bag. Transfer to the water bath and cover the vessel with a container lid or plastic wrap. Cook for 24 hours. Remove from the water bath.

• Finishing Steps

• Step 0

  Transfer 1/2 cup of the caramelized honey to a 2-quart saucepan. (Reserve the remaining honey for serving.) Add the cream, milk, vanilla bean, vanilla bean seeds, and salt. Bring the mixture to a simmer over medium heat.

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  Step 1

  In a medium heatproof bowl whisk the yolks. While whisking, slowly pour in the hot cream until combined.

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  Step 2

  Place the bowl over a second saucepan of simmering water. Slowly heat, stirring constantly, until the mixture registers 165 to 170°F (74 to 77°C). (Because of the honey, the ice cream base won’t thicken to the point where it will coat the back of a spoon like a typical recipe.) 

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  Step 3

  Strain the ice cream base into a 1-quart container and cover with plastic wrap. Place in the fridge until completely cool, at least 4 hours.

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  Step 4

  Churn in an ice cream machine according to the manufacturer's instructions. 

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  Step 5

  Serve, drizzled with extra caramelized honey and sprinkled with fleur de sel, right away or store in the freezer until needed.

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