Ingredientes para Homemade Vanilla Honey Ice Cream
- Half And Half
- Whipping Cream
- Sweetened Condensed Milk
- 2 teaspoons pure vanilla extract
- 1/2 cup honey
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Cómo preparar Homemade Vanilla Honey Ice Cream
- In a medium saucepan, whisk together the heavy cream, whole milk, sugar, honey, and salt.
- Heat the mixture over medium heat, stirring constantly, until the sugar is dissolved and the mixture is just simmering.
- In a separate bowl, whisk the egg yolks until light and frothy.
- Slowly temper the egg yolks by whisking in a small amount of the hot cream mixture. This prevents the eggs from curdling.
- Pour the tempered egg yolks back into the saucepan with the remaining cream mixture.
- Cook over low heat, stirring constantly with a spatula, until the mixture thickens enough to coat the back of the spoon (about 5-7 minutes). Do not boil.
- Remove from heat and stir in the vanilla extract.
- Strain the custard through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible.
- Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight.
- Churn the chilled custard in your ice cream maker according to the manufacturer's instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to harden further before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
119g
Fat
69g
Carbs
10g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American 5 Ingredients Or Less Desserts Eggs Dairy American Easy Beginner Cook Kid Friendly Frozen Desserts Freezer Dietary Low Sodium Comfort Food Inexpensive Egg Free Northeastern United States Pennsylvania Dutch Free Of Something Low In Something Taste Mood Sweet Equipment Small Appliance Mixer Presentation Served Cold 4 Hours Or Less
