Ingredients

• Honey 100g | ½ cup
• Sea Salt 2g | ¼ teaspoon
• Glucose syrup (5%) 50g | ¼ cup
• Brown Sugar (10%) 100g | ½ cup
• Cream (30%) 300g | 1 ½ cups
• Milk (40%) 400g | 2 cups
• Egg yolks (10%) 100g | about 5 large yolks
• Buttermilk 100g | ½ cup
• Cornstarch 10g | 1 tablespoon plus 1 teaspoon, mixed with 40g | 4 tablespoons of cold milk
• Creme Fraîche 100 g
• Dark Rum 45g | 3 tbsp

Instructions

1. Prepare the burnt honey. Place the cream in a small pot, and cook until very hot but not boiling (150°F or above), then set aside. Place the honey and salt in a medium heavy bottomed sauce pan over medium high heat and cook, stirring occasionally as a honey bubbles and boils. When the burnt honey becomes quite dark and visibly starts smoking, reaching 275°F, remove the pot from the heat. Working carefully to avoid splatters add the warm cream to the burnt honey, bit by bit, whisking between additions until smooth and even. Transfer the burnt honey sauce to the refrigerator, too cool.
2. Prepare an ice bath. Fill a large bowl two-thirds of the way with very icy ice water and place it in the refrigerator.
3. Boil the milk and sugars. Put the milk, glucose, and sugar in a medium heavy-bottomed saucepan, and place it over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching, until the mixture comes to a full rolling boil. Whisk into the simmering dairy the cornstarch mixture and then cook for 1 minute.  Then remove the pot from heat.
4. Temper the yolks and cook the custard. In a medium bowl, whisk the yolks. Add ½ cup of the hot dairy mixture to the yolks while whisking so the hot milk doesn’t scramble the yolks. Pour the tempered yolks back into the pot of hot milk while whisking. Place the pot over medium-low heat and cook, stirring and scraping the bottom of the pot constantly with a rubber spatula to avoid curdling.
5. Chill. When you notice the custard thickening, or the temperature reaches 180°F on a kitchen thermometer, immediately pour the custard into a shallow metal or glass bowl. Nest the hot bowl into the ice bath, stirring occasionally until it cools down.
6. Mix in the burnt honey base and the buttermilk, then strain. When the custard is cool to the touch (50°F or below), remove the bowl from the ice bath and add the reserved burnt honey sauce, as well as the buttermilk, whisking until evenly combined. Strain it through a fine mesh sieve to remove any bits of egg yolk. (Straining is optional, but will help ensure that the smoothest ice cream possible.)
7. Cure. Transfer the cooled base to the refrigerator to cure for 4 hours, or preferably overnight.
8. Whisk. Prior to churning the ice cream base, stir in the dark rum. Taste and adjust accordingly.
9. Churn. Place the base into the bow] of an ice cream maker and churn according to the manufacturer’s instructions. The ice cream is ready when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes.
10. Harden. To freeze your custard ice cream in the American hard-pack style, immediately transfer it to a container with an airtight lid. Press plastic wrap directly on the surface of the ice cream to prevent ice crystals from forming, cover, and store it in your freezer until it hardens completely, between 4 and 12 hours. Or, feel free to enjoy your ice cream immediately; the texture will be similar to soft-serve.