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Honey Ice Cream
[Photograph: Kumiko Mitarai]
The vanilla ice cream recipe in Thomas Keller's Bouchon cookbook was the jumping-off point for this recipe. I loved the ultra-rich, dense, and creamy results and adapted it to make my favorite ice cream flavor: honey. Having fond memories of eating Haagen Dazs honey ice cream as a child, I like to continue the tradition with this homemade version.
Honey Ice Cream
About This Recipe
| This recipe appears in: | How to Temper Eggs |
Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- 1/4 cup honey
- 10 large egg yolks
- 6 tablespoons sugar
- Pinch table salt
Procedures
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1
Combine the cream, milk, and honey in a large saucepan over medium heat, stirring to dissolve the honey.
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2
As the cream mixture warms, whisk together the egg yolks, sugar, and salt in a mixing bowl. Stabilize the bowl with a towel wrapped around the base.
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3
When the cream mixture is hot and steaming, temper the eggs by slowly pouring a few ladlefuls of the hot mixture into the eggs, whisking the eggs constantly.
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4
Pour the tempered egg mixture into the saucepan and cook over low heat, stirring until slightly thickened.
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5
Strain the custard into a bowl and place in an ice bath, stirring occasionally until cooled. Cover and refrigerate for several hours.
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6
Transfer custard to an ice cream maker and churn according to manufacturer instructions. Serve immediately or freeze and use within a few days.
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