Contributed by Jayni Carey, Janyi’s Kitchen
2 cups whole milk (Iwig Family Dairy)
4 eggs, separated (Bauman’s Cedar Valley Farms)
1⁄2 cup organic sugar (Fair-Trade Certified)
1⁄2cup clover honey (Blossom Trail Bee Ranch)
2 cups heavy cream, well chilled (Iwig Family Dairy)
1 tsp organic vanilla extract
3 tbsp organic toasted wheat germ
Pour the milk into a saucepan and heat over medium-high heat until very hot and bubbly, just below simmering. Remove the pan from the heat.
Separate the egg and place yolks and sugar in a large mixing bowl. (Reserve the egg whites for another use.) Using a wire whisk, whisk until the mixture is pale yellow and falls into ribbons when the whisk is lifted from the bowl. Slowly pour about ½ ; cup of the hot milk into the egg mixture, stirring constantly. Pour the egg mixture slowly into the saucepan of remaining milk, stirring constantly. Cook the mixture over low heat, stirring continually, until the custard thickens and coats the back of a spoon, about 10 minutes.
Pour the custard through a wire-mesh strainer into a bowl to remove any curdled bits. Stir in the honey until dissolved. Stir in the chilled cream and vanilla extract. Cover and refrigerate overnight, or until the mixture is well chilled.
When ready to freeze, stir the wheat germ into the ice cream mixture. Freeze the mixture in an ice cream freezer according to the manufacturer’s directions. Makes 1 quart.