Honey Milk Ice Cream

We get fresh raw milk delivered every week.  This is what I turn part of it into!

Ingredients
1 1/2 cups fresh whole milk
1 1/2 cups fresh heavy cream
1/2 vanilla bean, split
1 pinch sea salt
1/2 cup honey*  add the honey when the cream has cooled to 104 degrees


Directions
In a small saucepan, combine the whole milk, heavy cream, 1/2 vanilla bean, sea salt, and honey. Heat on medium heat just until it starts to simmer, then remove from heat and let cool to room temperature. Transfer to an air-tight container, and let chill in the refrigerator for at least 3 hours, up to 24.

Once chilled, remove the vanilla bean (you can rinse and use for other recipes) whisk the ice cream mixture a few times and then pour into your ice cream maker, freezing according to manufacturer's instructions. The ice cream will be soft-serve texture once it runs through the ice cream maker; to get a more frozen texture, place in an air-tight container and freeze for at least 4 hours before serving. Ice cream will keep well in freezer for about two weeks.