YIELD: Makes approx. 1 1/2 pints
1 1/2 cups – whole milk
1 cup – heavy cream
4 – egg yolks
2/3 cup – honey
1/2 cup – smooth or chunky almond butter
1/8 tsp. – almond extract
Place the milk, cream, and egg yolks in a heavy saucepan. Slowly whisk to combine. Cook over low heat, stirring gently, for about 5 minutes, or until the milk is hot and the mixture begins to coat a spoon. If you don’t have a heavy saucepan, use a double boiler so the egg yolks do not curdle. Remove from the heat.
Add the honey, almond butter, and almond extract and stir until thoroughly blended. Refrigerate, uncovered, until chilled.
Following the manufacturer’s directions, process the custard in an ice-cream maker.
Scoop the ice cream into a freezer container and freeze until ready to serve. It will keep for at least 2 weeks.