Honey Vanilla Ice Cream

Honey Vanilla Ice Cream

This recipe for honey-vanilla ice cream yields a rich, buttery taste from honey, brown sugar, and egg yolks and a pure vanilla flavor from a vanilla bean.

Preparation Time
4 hr 15 mins
Cooking Time
15 mins
Total Time
4 hr 30 mins
Calories
277 Calories

Recipe Instructions

Step 1
Strain custard into a large bowl through a fine-mesh sieve. Scrape vanilla bean seeds into custard. (Vanilla bean pod may be used again.) Stir heavy cream into custard. Cover surface of the custard with plastic wrap; refrigerate for 4 hours.
Step 2
Pour custard into an ice cream maker and freeze according to the manufacturer's instructions.
Step 3
Heat milk and vanilla bean in a medium saucepan until simmering. Do not boil. Whisk brown sugar, egg yolks, honey, and salt together in a separate bowl until light colored and frothy. Slowly whisk hot milk into egg mixture, whisking constantly to avoid scrambling the eggs. Pour mixture back into the saucepan; cook and whisk over medium heat until custard becomes thick enough to coat the back of a metal spoon and a candy thermometer reads 180 degrees F (82 degrees C). Remove from heat. Remove and reserve vanilla bean.

Ingredients

  • 1 cup packed brown sugar
  • 3 tablespoons honey
  • 2 cups milk
  • 6 egg yolks
  • 2 cups heavy cream
  • 1 (7 inch) vanilla bean, split lengthwise
  • 0.25 teaspoon salt

Categories

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