Homemade Honey Ice Cream (Print Version)
# Ingredients:
01 -
7 egg yolks
02 -
1/2 cup honey, melted if not liquid
03 -
1.5 cups half and half
04 -
1/4 tsp sea salt (or 1/2 tsp to taste)
05 -
2 cups heavy cream
06 -
1 tbsp vanilla extract
# Instructions:
01 -
Whisk together the egg yolks and honey until mostly combined, then slowly whisk in the half and half.
02 -
Add the sea salt and cook the custard over medium heat, whisking constantly for 8-10 minutes until slightly thickened but not boiling.
03 -
Remove from heat source and whisk in the heavy cream and vanilla extract.
04 -
Strain the mixture through a fine mesh sieve into a lidded container. Refrigerate until thoroughly chilled, 6 hours or overnight.
05 -
Freeze the chilled custard in an ice cream maker according to manufacturer's instructions, approximately 15 minutes until the consistency is thick enough to stay on a spoon.
06 -
Transfer the soft-serve consistency ice cream to a freezer-safe container and freeze for 8 hours or overnight until completely frozen for a firmer texture.
# Notes:
01 -
This honey ice cream has a rich, creamy texture with subtle floral notes from the honey.
02 -
A 2-quart ice cream maker is ideal for this recipe.