Honey ice-cream
Indulge in a delightfully creamy Honey Ice Cream, made with just five simple ingredients: heavy whipping cream, rich honey, egg yolks, sugar, and a splash of vanilla extract. Perfect for a sweet, homemade treat!
- 31 Mar 2024
- Cook time 20 min
- Prep time 506 min
- 4 Servings
- 5 Ingredients
Honey ice cream is a delightful and refreshing treat that combines the rich, smooth texture of traditional ice cream with the natural sweetness of honey. Perfect for warm days or as an elegant dessert, this recipe is simple to make and requires only a few ingredients. Follow this guide to create your own homemade honey ice cream that will impress family and friends alike.
Ingredients:
Instructions:
- In a medium saucepan, combine the heavy whipping cream and honey.
- Place the saucepan over medium heat and stir the mixture occasionally until it begins to steam and is just about to simmer. Do not let it boil.
2. Mix the yolks and sugar:
- In a separate mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and thick.
- Slowly add about half of the hot cream and honey mixture to the yolk and sugar mixture, whisking constantly. This helps to gradually bring up the temperature of the yolks so they don't scramble.
- Once combined, pour the tempered egg mixture back into the saucepan with the remaining cream and honey mixture.
- Return the saucepan to the stove over medium-low heat.
- Stir the mixture constantly with a wooden spoon or heat-resistant spatula, making sure to scrape the bottom of the pan to prevent sticking.
- Cook until the mixture thickens slightly and coats the back of the spoon, about 5-7 minutes. It should reach a temperature of around 170°F (77°C), but do not let it boil.
- Remove the saucepan from heat and stir in the vanilla extract.
- Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and ensure a smooth texture.
- Cool the custard to room temperature, then cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate the custard for at least 4 hours or preferably overnight to ensure it is thoroughly chilled.
- Once the custard base is chilled, pour it into your ice cream maker.
- Churn according to the manufacturer’s instructions until the mixture reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container.
- Cover and freeze for at least 2-4 hours, or until it is firm to your liking.
- Scoop the honey ice cream into bowls or cones and enjoy immediately.
- Store any leftovers in the freezer, allowing it to soften slightly at room temperature before serving again.
Tips:
- Use high-quality honey for the best flavor. Local, raw honey often has a richer taste compared to processed varieties.
- Chill the ice cream mixture thoroughly before churning to ensure a smoother texture.
- Consider adding a pinch of salt to enhance the flavors of the ice cream.
- If you prefer a stronger vanilla flavor, you can add a bit more vanilla extract or use a vanilla bean instead.
- Make sure your ice cream maker's bowl is fully frozen before starting the churning process for optimal results.
Making honey ice cream at home is a rewarding culinary experience that yields a rich and creamy dessert. With just a few ingredients and straightforward steps, you can create a delicious treat that's perfect for any occasion. Enjoy the sweet satisfaction of your homemade honey ice cream with loved ones, and take pride in mastering this delightful recipe.
| Nutrition Facts | |
|---|---|
| Serving Size | 77 grams |
| Energy | |
| Calories 250kcal | 10% |
| Protein | |
| Protein 3.35g | 2% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 0.04g | 0% |
| Sugar 33g | 34% |
| Fat | |
| Fat 12g | 14% |
| Saturated 6g | 20% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 140mg | 26% |
| Vitamin B1 0.03mg | 3% |
| Vitamin B2 0.13mg | 10% |
| Vitamin B3 0.04mg | 0% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 27ug | 6% |
| Vitamin B12 0.36ug | 15% |
| Vitamin C 0.21mg | 0% |
| Vitamin E 1.13mg | 8% |
| Vitamin K 0.73ug | 1% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.02mg | 0% |
| Iron, Fe 0.58mg | 5% |
| Magnesium, Mg 2.59mg | 1% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 45mg | 1% |
| Selenium, Se 10ug | 19% |
| Sodium, Na 14mg | 1% |
| Zinc, Zn 0.48mg | 4% |
| Water | |
| Water 24g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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