| 1 | Honey ice cream: in medium saucepan, combine milk, cream, and vanilla bean. |
| 2 | Bring to boiling. |
| 3 | Cover to keep warm. |
| 4 | In small mixer bowl, beat 6 egg yolks and 2/3 cup granulated sugar at high speed of electric mixer until thick and lemon-colored, about 5 minutes. |
| 5 | Remove vanilla bean from milk mixture. |
| 6 | Gradually beat half the milk mixture into egg mixture at low speed. |
| 7 | Whisk back into remaining milk mixture in saucepan. |
| 8 | Cook over medium heat, stirring constantly, until mixture thickens and coats the back of the spoon. |
| 9 | Do not boil. |
| 10 | Remove from heat. |
| 11 | Stir in honey until dissolved. |
| 12 | Pour into bowl. |
| 13 | Press plastic wrap directly on surface of custard. |
| 14 | Refrigerate until cold, about 3 hours. |
| 15 | Freeze in ice cream maker about 30 minutes, or according to the manufacturer"s directions. |
| 16 | Cover and place in freezer at least 8 hours, or overnight until firm. |
| 17 | Sweet pastry: in food processor, combine flour, sugar, and 2/3 cup butter. |
| 18 | Pulse with on/off turns until butter is size of peas. |
| 19 | Add 2 egg yolks. |
| 20 | Pulse with on/off turns to blend, then process until dough pulls away from sides of bowl and forms a ball. |
| 21 | Form dough into 2 equal disc shapes. |
| 22 | Wrap and refrigerate several hours. |
| 23 | Tangy lemon filling: in medium bowl, whisk together 4 egg tolks and 4 eggs. |
| 24 | Set aside. |
| 25 | In heavy large saucepan, combine lemon zest and juice, ?cup sugar, and 7 tb butter. |
| 26 | Bring to boiling, stirring to dissolve sugar and melt butter. |
| 27 | Gradually whisk half the hot mixture in large spoonfulls into the egg mixture. |
| 28 | Whisk back into remaining lemon mixture in saucepan. |
| 29 | Cook over medium heat, whisking constantly, until mixture becomes extremely thick and boils. |
| 30 | Remove from heat. pour into bowl |
