Ingredients
1 1⁄3 cups milk
1 1⁄3 cups heavy cream
3⁄4 cup honey
1⁄4 tsp. vanilla extract
1 egg, separated
Preparation
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.
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.
Process mixture in an ice cream maker according to manufacturer’s directions. (Ice cream maintains a soft consistency even when fully frozen.)
