No-Churn Vanilla Ice Cream with Honey

Instructions

In a heatproof bowl, whisk the whole eggs, honey, and vanilla until combined.

Set the bowl over a bain-marie (simmering pot of water) and whisk constantly for about 57 minutes, until the mixture becomes pale, thickened, and slightly warm to the touch (about 7075°C / 160170°F).

Stir in a pinch of salt, remove from heat, and let it cool to room temperature.

In a separate bowl, whip the cold whipping cream until stiff peaks form.

Gently fold the whipped cream into the cooled honey-vanilla mixture in batches, keeping as much air as possible.

Transfer to an airtight container.

Cover, and freeze for at least 6 hours, ideally overnight.

Serve it as is or pair it with fruit, cookies, or pie.

Dessert