A hot August day in Wisconsin
2 1/3 cups whole milk
2 1/3 cups heavy cream
3 large eggs
4 large egg yolks
1 1/8 cups sugar
2 tbsp honey
3 tsp vanilla extract
Combine the milk and cream in a saucepan. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
Combine eggs, egg yolks, and sugar in a medium bowl. Beat until the mixture is thick, smooth, and pale yellow in color, about 2 minutes.
While stirring the egg mixture, slowly add 1 cup of hot milk/cream. Then pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine.
Cook over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl, stir in vanilla and honey, cover with a sheet of plastic wrap placed directly on the custard, and chill completely.
I like to fill a sink with ice for this, stirring the custard until it’s cooled to at least 50 degrees.
Pour the chilled custard into the ice cream machine’s freezer bowl and mix until thickened, about 25 to 30 minutes.