Keeping this afloat.. with ice cream

I've decided to keep this blog alive with some additional recipes I've stumbled upon in the past couple of years. I'd love for you all to continue contributing to this blog!

Honey Jasmine Ice Cream (note: need ice cream maker!)
This is my second time making honey jasmine ice cream, and I must say, it's quite lovely. Adopted from an Epicurious recipe for Honey Lavender Ice Cream.

Ingredients
2 cups heavy cream
1 cup whole milk (I typically only have 2%)
2/3 cup mild honey (1/3 cup of local honey)
1-2 tablespoon of jasmine tea leaves
2 large eggs

Directions

1. Bring cream, milk, and honey just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Using a tea strainer, add tea leaves and let steep, covered for 10 minutes.
2. Pour cream mixture through a fine-mesh sieve into a bowl and discard tea leaves. Return mixture to cleaned saucepan and heat over moderate heat until it just begins to bubble.
3. Whisk together eggs in a large bowl, then whisk 1 cup hot cream mixture in a slow stream. Pour egg and cream mixture back into saucepan. Return pan to low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, less than 5 minutes. Do not let this mixture boil!
4. Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill until cold in refrigerator, at least 3 hours.
5. Pour mixture into ice cream maker and let mix according to maker instructions. Transfer ice cream to an airtight container and place in freezer overnight to harden.