Milk And Honey Ice Cream

• FOR THE ICE CREAM:
• 3 cups Whole Milk
• 1 cup Heavy Cream
• 1/2 cups Plus 1 Tablespoon Nonfat Dry Milk Powder
• 1/3 cups Granulated Sugar
• 1 Tablespoon Light Corn Syrup Or Acacia Honey
• 1/2 teaspoons Kosher Salt
• FOR THE MILK CRUMBLE:
• 1/3 cups Nonfat Dry Milk Powder
• 3-1/2 Tablespoons All-purpose Flour
• 4 teaspoons Granulated Sugar
• 2-1/2 teaspoons Cornstarch
• 1/4 teaspoons (heaping) Kosher Salt
• 3 Tablespoons Unsalted Butter, melted
• 4 Tablespoons Acacia Honey, For Drizzling
• 1 Tablespoon Bee Pollen, For Topping

1. Add 2 cups of the milk to a small saucepan and bring to a simmer over medium heat. Reduce milk by half. This may take about 30 minutes.
2. While milk reduces, add remaining ice cream ingredients (including remaining 1 cup milk) to a blender. When milk is reduced, add to the blender and mix on medium-high speed for about 2 minutes. Transfer to a large bowl over a wire rack and cool to room temperature, stirring occasionally. When cooled, transfer to the fridge and chill for at least 4 hours or up to overnight. Transfer to ice cream machine and freeze as directed. Transfer to freezer to set up completely or enjoy immediately at soft-serve texture.
3. While ice cream base chills, prepare milk crumble. Preheat oven to 275u0b0F. Line a baking sheet with parchment. Combine dry ingredients in a bowl. Stir in melted butter, forming some larger clusters. Bake on prepared sheet for 10 minutes or until mixture is dry and crumbly but still pale. Cool. Store in airtight containers at room temperature.
4. Scoop ice cream into serving dishes. Drizzle over honey, and sprinkle milk crumble and bee pollen on top. Enjoy.

cream, milk, heavy cream, milk powder, sugar, syrup, kosher salt, milk crumble, milk, allpurpose, sugar, cornstarch, ubc, unsalted butter, acacia honey, bee pollen

Taken from tastykitchen.com/recipes/desserts/milk-and-honey-ice-cream/ (may not work)