This is a creamy, smooth, rich and not too sweet custard-style vanilla ice cream with a delicate, but perfect hint of honey and brown sugar (I have to disagree with those who compared this to Butter Pecan ice cream--this is an entirely different flavor, the only similarity being the brown sugar used in both.) This is an unusual and creative twist on vanilla ice cream that really works. Great recipe!

This is really really good! Definately has more of a carmel taste with the honey and brown sugar. Absolutely delicious! I followed the recipe exact, except used 5 egg yolks since thats all I had and I also subbed 1 cup of half and half for some of the whipping cream. Definatly will be making this one again. Thanks~

I have tried many ice cream recipes with no luck, but this one is AWESOME!!!! I made it for a dinner party this past weekend and it got RAVE reviews!! They were all lovin' the flavor the honey added and it was so thick and creamy. To top it all off, this recipe is just the righ amount to fit into my Cuisinart ice cream maker so it was perfect! I will make again and again.

Wow! This really was good. I think it would be really good with sunflower seeds mixed in it. I used walnuts and it was fabulous! I made my boyfriend Rocky road as he is not a big vanilla fan and he wanted to eat all mine..

I served this at a dinner party with a delicious apple crisp and everyone raved! I also didn't have a candy thermometer and my suggestion is to stir continuously and watch carefully. I had to make the base twice, because the first time I stepped away and it boiled over and burned. But I salvaged my vanilla bean and the second batch turned out to be creamy and delicious. Another suggestion, the colder EVERYTHING(base, containers, ice,etc.)is when making the ice cream the creamier it will be.

Great recipe! Very sweet. I was just curious - what do you save the vanilla stick for?

This was wonderful! What rich, creamy, delicious ice cream. I'll definitely be making this over and over again.

Loved this recipe! A few families got together and had our version of "Iron Chef" this past Memorial Day. Ice cream was determined to the what the contest would be based on. I saw this recipe and decided that I would use it because I decided that the less complex the recipe the better. Needless to say, I won the contest by the votes of multitudes of people at the celebration. I doubled the recipe to fit my ice cream maker. It had a very rich vanilla flavor and the combination of honey and brown sugar added a deeper dimension of sweetness to it. Almost caramel-like. It had a really smooth creamy texture that was unlike any of the other contestants. It was almost fluffy. Thank you for the recipe. I will be using it again.

This is a fantastic recipe! I'd never made ice cream before and recently bought a KitchenAid ice cream maker attachment for my stand mixer. This recipe looked better than the one in the KitchenAid booklet so I decided to try it. It turned out very rich, sweet and buttery tasting and reminded me somewhat of butter pecan flavor. I didn't have a thermometer to measure the temperature while cooking and wasn't sure how "thick" the egg/milk mixture was supposed to get. I cooked the mixture about 10-15 minutes and it became quite frothy on the top so I thought it must be done at that point. It wasn't what I would call "thick" but it did seem like the texture was slightly different than when it started. I tried another Honey Vanilla recipe since making this one and it didn't have sugar but a lot more honey (3/4 cup). It didn't turn out as tasty as this recipe so I imagine this one is hard to beat! The only downside is how fattening it is....which I wouldn't worry about when making for a party/other guests but for just us at home will have to make lower fat gelato & sorbet recipes so we don't balloon up!