For the Honey Custard Ice Cream:

In a 1-quart measuring cup or mixing bowl, whisk together the eggs, egg yolk, honey, stevia, and xanthan gum; set aside.

Pour the milk into a 6-quart saucepan. Heat the milk on the stovetop on medium heat until it is about ready to bubble.

Reduce heat to low and gradually whisk in the egg and honey mixture. Increase heat to medium-low and cook for 20 minutes while stirring frequently making sure you scrape the bottom of the saucepan. Remove from heat.

Cool the custard mixture in the refrigerator until it is completely chilled. Be sure to allow several hours for the mixture to cool.

Pour the custard mixture into the metal canister of an electric ice cream maker. Add the heavy cream and real vanilla extract to the custard mixture.

Place the metal canister in the ice cream maker and follow the ice cream maker’s instructions being sure to layer plenty of ice and salt around the canister. The honey custard ice cream will be finished churning and ready in about 50-75 minutes.

For the Honey Caramel Sauce:

When your ice cream has almost finished churning, begin to prepare the honey caramel sauce. In a small saucepan combine the heavy cream, honey, salt, and brown sugar.

Simmer mixture over medium-low heat and until sauce has thickened, until it coats the back of a spoon, about 5-10 minutes.

Serve the homemade honey custard ice cream with the honey caramel sauce and enjoy.