Honey Ice Cream

This week's new ice-cream flavor was honey.  Yes, honey.  I'd never had honey ice-cream before but it sounded so simple that I had to give it a try.  I found it to be refreshing, light and sweet.  A perfect pairing with fresh berries or chocolate brownies.  It was basically a vanilla ice-cream with a honey flavor.

Honey Ice-Cream from saveur.com

1 1∕3 cups milk
1 1∕3 cups heavy cream
3∕4 cup honey
1∕4 tsp. vanilla extract
1 egg, separated

1. Put milk, cream, and honey into a medium heavy­ bottomed saucepan and heat over medium heat, stirring often with a wooden spoon, until honey dissolves and mixture is hot, about 5 minutes. Add vanilla, then transfer mixture to a large bowl set into another large bowl, filled with ice, and set aside, stirring occasionally, until chilled.
2. Put egg white into a clean medium bowl and whisk until soft peaks form, about 2 minutes. Whisk egg yolk in a small bowl until pale yellow and thick, about 1 minute. Fold beaten egg white into egg yolk until well mixed, then fold egg mixture into chilled milk–honey mixture.
3. Process mixture in an ice cream maker according to manufacturer's directions.  My ice-cream wasn't set after 20 minutes so I put it in the freezer.  It wasn't really hard until the next day.