Homemade Honey Ice Cream (Print Version)
# Ingredients:
→ Base Ingredients
01 -
375ml whole milk
02 -
50g sugar
03 -
Pinch of salt
04 -
375ml heavy cream
05 -
5 large egg yolks
06 -
90ml strongly flavoured honey (chestnut or buckwheat), or 125ml mild-flavor honey
# Instructions:
01 -
In a medium saucepan, warm the milk, sugar and salt.
02 -
Pour the cream into a medium bowl and set a mesh strainer on top. Nest the bowl in a larger bowl half-filled with ice and some cold water to make an ice bath.
03 -
In a separate bowl, whisk together the egg yolks. Once the milk is warm, slowly pour half of the warm milk into the egg yolks, whisking constantly. Scrape the warmed egg yolks back into the saucepan.
04 -
Over medium heat, stir the mixture constantly with a wooden spoon or heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spoon.
05 -
Pour the custard through the strainer, stir for a minute or so until tepid, then mix in the honey.
06 -
Chill mixture overnight. The following day before churning, taste the custard and add additional honey if desired, then freeze the mixture in your ice cream maker according to the manufacturer's instructions.
# Notes:
01 -
This recipe produces a rich, creamy ice cream with distinctive honey notes. The stronger the honey flavor, the more pronounced it will be in the final product.