1. In a medium saucepan, combine the cream, ½ cup honey, vanilla extract, ginger, and bone broth.

2. Bring to a boil, turn off the heat, and let sit for 1 hour.

3. In a small bowl, beat the eggs to a homogeneous consistency.

4. Bring the cream-ginger mixture back to a boil and turn the heat off. Immediately strain and whisk a third of the cream mixture into the egg and then immediately whisk the egg mixture back into the remaining cream mixture.

5. Place the custard into an ice cream machine*, churning until frozen.  (*No ice cream machine? No problem! Here’s another method you can try: How to Make Ice Cream Without a Machine)

6. Remove frozen ice cream from machine and store in the freezer**.

(**Pictured: we served ours alongside bone broth carrot cake, a bone broth Thai chile anglaise, a ginger tuile cookie, mint syrup, and strawberry puree. Full details to come soon!)