Lucuma & Vanilla Bean Ice Cream

• 2 1/2 cups of milk
• 2 1/2 cups of cream
• 1/4 cup of honey
• 1 cup of sugar
• 2 vanilla bean or 2 tablespoons of vanilla essence
• 1/3 cup of lucuma powder
• 5 egg yolks

1. In a large bowl, whisk 1 cup of the milk with the lucuma powder. Set it aside.rnWhisk the honey and sugar with the egg yolks in a large bowl.
2. Pour the remaining milk, cream and vanilla (seeds scraped and pod) in a saucepan over medium heat. Once it starts simmering, very slowly start pouring it into the egg yolk mixture while whisking. It is important to pour it slowly and to whisk it fast so that the yolks don't curdle.
3. Then transfer the mixture back into the saucepan. Over medium-low heat and using a wooden spoon, stir for about 6 -10 minutes. You know it's done, when you draw a line with your finger on the back of the spoon and it stays.
4. Then put a fine mesh sieve over the bowl with the lucuma and milk. Pour the vanilla mixture into the lucuma bowl.
5. Allow it to cool down to room temperature. Once it is at room temperature, place it in the fridge until it is cold. Preferably leave it in the fridge overnight to give it time for the flavors to develop.rnrnFreeze in an ice cream maker according to the manufacturer's instructions. Store it in an airtight container for at least 2 hours before serving. Enjoy!

milk, cream, honey, sugar, vanilla bean, lucuma powder, egg yolks

Taken from food52.com/recipes/56323-lucuma-vanilla-bean-ice-cream (may not work)