Honey Ice Cream
User Reviews
4.9
Honey Ice Cream
Description
Honey Ice Cream relies on gently cooking heavy cream, whole milk, honey, and salt to near simmering before tempering in beaten egg yolks to form a custard base. The mixture thickens moderately over low heat, with the honey influencing the consistency to be lighter compared to classic ice creams. Vanilla extract is stirred in after straining to add aromatic complexity.
Chilling the custard thoroughly before freezing ensures proper texture development. The honey provides a subtle sweetness and distinct flavor that sets this ice cream apart, making it a delicate frozen treat.
This ice cream is unique due to its use of honey instead of granulated sugar, impacting both flavor and texture. It is important not to give honey to children under one year old due to health guidelines.
Ingredients
- 1 1/2 cups heavy cream
- 1 1/2 cups milk whole
- 1/2 cup honey of your choice
- 1/2 tsp salt reduce to 1/4 tsp if desired
- 4 egg large yolks
- 1 1/2 tsp vanilla extract
Instructions
- Whisk the egg yolks together in a small bowl until smooth. Set aside.
- Heat the cream, milk, honey, and salt in a medium saucepan over medium to medium high heat, stirring occasionally, until it is just barely starting to simmer.
- Remove from the stovetop and temper the egg yolks by slowly pouring a little bit of the hot cream mixture over them, whisking it in as you pour it. Then add the egg yolk mixture to the saucepan and return to the stovetop, again whisking the mixture together as you pour.
- Cook over medium or medium-low heat for 10-12 more minutes, stirring frequently, until slightly thickened. If you are used to making custard-based ice creams, this recipe does not thicken quite as much as others I have made, as the honey keeps it relatively thin, but it should thicken somewhat.
- Pour the custard over a fine mesh strainer, to catch any bits of egg, into a container for chilling. Add the vanilla extract and stir to combine.
- Cover and chill for at least 6 hours or overnight.
- Churn ice cream in an ice cream maker according to the manufacturer's instructions.
- Smooth the ice cream into a freezer safe container and freeze for at least a few hours before enjoying. Best within a couple days.
Notes
- Never give honey to children under one year of age due to health risks.
- Temper the egg yolks slowly with hot cream mixture to prevent scrambling.
- Chill the custard for at least six hours before freezing to ensure smooth texture.
- Honey keeps the ice cream slightly thinner; expect a softer custard compared to traditional recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups (1 quart)
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 549kcal | 27% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 40g | 62% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 306mg | 102% |
| Sodium | 360mg | 15% |
| Potassium | 266mg | 6% |
| Fiber | 0.1g | 0% |
| Sugar | 42g | 84% |
| Vitamin A | 1720IU | 34% |
| Vitamin C | 1mg | 1% |
| Calcium | 198mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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