2 cups whole milk
2 cups heavy cream
1/2 cup superfine sugar
1/2 cup organic honey
6 egg yolks
Hearty pinch of kosher salt
1 cup of fresh Bing cherries, pitted
1 tbs lemon juice
Yields 1 quart ice cream
1. Heat the cream, milk, and salt in a medium saucepan until very hot but not simmering.
2. Meanwhile vigorously whisk the egg yolks, sugar, and honey in a medium bowl until thick and fluffy.
3. Slowly pour a stream of hot milk into the egg yolk mixture, whisking constantly. After half the hot milk has been poured in, go ahead and add the rest of it since the eggs should be tempered by now.
4. Return the mixture to the saucepan and cook on medium-low heat until it thickly coats the back of a wooden spoon. Never let the mixture simmer and always keep stirring it.
5. Strain the mixture into a container and place a piece of plastic wrap over it, letting the wrap touch the liquid. This will prevent a thick skin from forming on your custard. Chill the mixture for at least 5 hours, preferably over night.
6. Puree cherries and lemon juice until completely smooth. Place in airtight container and chill.
7. When you’re ready to process the ice cream, stir in the cherry puree into the custard until mixed. Pour into your ice cream maker and follow the manufacturer’s instructions. Best if served right away, otherwise keep in a container in freezer for up to four days.