Ice cream: silky, light, and sweet. It’s your best friend. But it also your enemy. It’s your frenemy, who can be as delicious as honey, but as hurtful as bee stings. We’ve all been there before. But what if there was a way to make ice cream a little more healthier, but also taste better. Feel free to pair fresh berries, sprigs of mint, blend of rosemary, or chopped nuts onto this ice cream. The recipe will go over the basic fundamentals on making ice cream. Therefore you will have the opportunity to explore and add your own twists.
- American Cuisine
- Course Dessert
- Prep Time – 20 minutes
- Yield 1 quart
- Calories – 130 kcals per serving
Ingredients
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 4 large egg yolks
- 1-2 tsp of vanilla extract
- 1/2 cup of honey
- A pinch of salt
Instructions
- Whisk egg yolks in a small separate bowl until a silken liquid. Set aside.
- In a medium pan, heat milk, cream, honey, and salt over medium high. Stir every minute, until it almost starts to simmer. Remove from stovetop.
- Mix the egg yolk mixture again too have a smooth texture. Slowly pour a small amount ( 1/2 cup) of the hot cream substance over the egg yolk mixture. Whisk as you pour the mixtures together.
- Add the egg yolk mixture to the rest of the cream mixture in the saucepan, and whisk the two substances together.
- Return back to the stovetop and cook on medium heat for 10 minutes. Keep stirring until the substance is slightly thick.
- Pour the custard over a mesh strainer, just to target any unwanted bits of egg. Then add it to an appropriate container for freezing. Combine the vanilla extract to the custard.
- Chill and cover overnight or at a minimum of 6 hours.
- Churn the custard into your preferred icecream maker, and follow the manufacturer instructions accordingly.
- Store in a container and freeze for 3 hours for the best results before eating. You can also store it in the freezer for a period of time, and it will still taste good. Make sure to cover the container.
- Enjoy!
Bee The Change 