Vanilla Honey Ice Cream

Heat milk and vanilla bean in a medium-sized pan over moderate heat until it reaches a gentle simmer, avoiding boiling point. In a separate mixing container, combine egg yolks, brown sugar, honey, and salt in a thorough whisking motion until the mixture becomes pale and airy. Gradually pour the hot milk into the egg mixture while continuously whisking to prevent lumps from forming. Return the mixture to the saucepan and cook over medium heat until it reaches a temperature of 180 degrees Fahrenheit (82 degrees Celsius) as indicated by a candy thermometer, or until it thickens sufficiently to coat the back of a metal spoon. Remove from heat immediately.

Discard the vanilla bean and reserve it for future use. Strain the custard mixture into a large serving container to remove any solids. Scrape the seeds from the vanilla bean and add them back into the custard for added flavor. Combine heavy cream with the custard in a thorough stirring motion to enhance its texture. Cover the surface of the custard with plastic wrap and refrigerate it for 4 hours to allow it to chill.

Once chilled, transfer the custard mixture to an ice cream maker according to its manufacturer's instructions.