YIELD: Makes 4-6 servings

INGREDIENTS

For Caramelized Honey:

2/3 cup – honey

1/2 tsp. – lemon juice

1 T – water

For Custard:

2 – egg yolks

1 1/2 cups – whole milk

3 sprigs – fresh basil

1/2 tsp. – Kosher salt

1/2 cup – Mascarpone cheese

DIRECTIONS

For the caramelized honey: Combine honey, lemon juice, and water in a small, heavy-bottomed saucepot.

Bring mixture to a simmer and cook for 8-10 minutes or until a deep amber color develops. Remove from heat and set aside.

For the custard: In a medium, heavy-bottomed saucepot, bring milk and basil to a simmer. Remove from heat and allow steeping for 10 minutes.

Remove basil, and whisk in warm reduced honey.

In a medium stainless steel bowl, whisk egg yolks until smooth.

Slowly temper hot honey-milk mixture into the egg yolks and add salt.

Return mixture to saucepot and cook over a low flame for an additional 5 minutes, whisking constantly.

Remove from heat and whisk in Mascarpone cheese until well combined. 

Strain mixture through a sieve and refrigerate covered until cold.*

Churn mixture in ice cream maker, following manufacturer’s instructions.

TIP

*Chef’s note: Plastic wrap should be laid directly on the custard base to prevent “skin” from forming on the surface