From: Sous chef Meredith Spalviero, Carolina's, Charleston. Chef Jeremiah Bacon serves the ice cream with an almond cake. Yield: 1½ to 2 cups. 5 eggs ⅔ cup sugar 1 cup heavy cream 1 cup milk 1 vanilla bean, split ⅓ cup smoked honey, or to taste To prepare ice cream base, beat eggs and sugar together in a bowl. Reserve. Combine milk and heavy cream in a saucepan; scrape vanilla seeds into mixture, then add whole vanilla bean. Bring to a boil. Immediately reduce heat to low. Temper ...

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