Milk & Honey Ice Cream
Serves 6 to 8
   3 litres whole milk
   One-third cup caster sugar
   1 vanilla pod, split
   400g can condensed milk
   60g pure blossom honey

   Place the milk, sugar and split vanilla pod in a heavy-based saucepan, bring almost to the boil, then reduce the heat and simmer until the volume is reduced by half.
   Stir in the condensed milk and honey until well combined. Pour into a bowl and place in the fridge until cold.
   When cold, churn in an ice cream maker, then freeze until firm.

From:  “Ice cream”, published by Aurum Press, distributed by Bookwise International ($19.95).
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