PREPARATION:

Method

1. In a large, heavy bottomed saucepan, gently heat milk with the vanilla beans and honey. Using a standing mixer or hand held blender, whisk eggs for 4 minutes or until they turn a lemony yellow color. Once the milk is hot, let stand for 5 to 10 minutes to further infuse the vanilla
2. Remove the vanilla beans from the pan and set aside. Add the milk to the eggs, constantly whisking, so the eggs do not cook. Strain the mixture again through a sieve and chill for at least 2 hours and up to overnight. Freeze the ice milk in an ice cream maker according to the manufacturer's directions.

Editor's Note:

1. Look for local honey and organic goat's milk.

2. Learn more about sustainable food choices with our Eat Green Guide.

3. This recipe was featured in the Recipe for Sustainability Episode of Emeril Green.