Honey Ice Cream Recipe
Prep Time: approximately 20 minutes
Cook Time: 7 minutes
Yield – approximately 1 litre
Ingredients
- 4 egg yolks
- 1/8 teaspoon salt
- ¾ cup (255g) honey
- 2 cups (480 ml) cream
- 1 cup (240 ml) milk
- ½ teaspoon vanilla
Method
- Fill a medium-sized bowl 1/3 full of ice water. Set aside.
- Whisk together the egg yolks and salt.
- In a medium saucepan combine the cream, milk, and honey. Bring the cream mixture to a gentle simmer. Immediately remove from the heat and slowly whisk it into the reserved egg mixture. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until it coats the back of a spoon. The time it will take to get to this stage will vary depending on how hot the mixture is when you return it to the pan. Test often so as not to overcook and curdle the ice cream base. Add the vanilla extract and stir to combine.
- When ready, strain the mixture into a clean bowl. Place the bowl into the bowl of ice water. Stir occasionally until cool, and then refrigerate for at least an hour. It is best to make the base a day ahead and let chill overnight.
- Freeze in an ice cream machine according to manufacture’s instructions.
- Cook time will vary.
