Crank-type Freezer Directions: Mix milk, honey, salt, egg yolks and vanilla bean in saucepan.
Cook over medium heat, stirring constantly, just until bubbles appear around edge.
Remove vanilla bean; split bean lengthwise into halves.
Scrape seeds into cooked mixture with tip of small knife; discard bean.
Cool to room temperature.
Stir in whipping cream.
Pour into freezer can; put dasher in place.
Cover and adjust crank.
Place can in freezer tub.
Fill freezer tub 1/3 full of ice; add remaining ice alternately with layers of rock salt (6 parts ice to 1 part rock salt).
Turn crank until it turns with difficulty.
Drain water from freezer tub.
Remove lid; take out dasher.
Pack mixture down; replace lid.
Repack in ice and rock salt.
Let stand to ripen several hours.
Refrigerator Directions: Mix milk, honey, salt, egg yolks and vanilla bean in saucepan.
Cook over medium heat, stirring constantly, just until bubbles appear around edge.
Remove vanilla bean; split bean lengthwise into halves.
Scrape seeds into cooked mixture with tip of small knife; discard bean.
Cool to room temperature.
Pour into metal refrigerator tray or loaf pan, 9x5x3 inches.
Freeze until mixture is mushy and partially frozen, 1 to 2 hours.
Beat whipping cream in chilled bowl until soft peaks form.
Spoon partially frozen mixture into another chilled bowl; beat until smooth.
Fold in whipped cream.
Pour into 2 metal refrigerator trays or loaf pans, 9x5x3 inches.
Cover to prevent crystals from forming.
Freeze, stirring frequently during first hours, until firm, 4 to 5 hours.
Note: Recipe can be doubled.
Pistachio Ice Cream: For crank-type freezer, stir in 1/2 cup chopped pistachio nuts, 1/2 teaspoon almond extract and few drops green food color after stirring in whipping cream.
For refrigerator, stir 1/2 teaspoon almond extract and few drops green food color into cooled honey mixture.
Fold in 1/2 cup chopped pistachio nuts with whipped cream.