HONEY VANILLA ICE CREAM
There's nothing better than homemade ice cream! Honey Vanilla Ice Cream is so delectable! It's perfect on its own, with cake, pies or with chocolate sauce.
Provided by Emily Sunwell-Vidaurri
Categories Sweet Treats
Time 30m
Number Of Ingredients 4
Steps:
- Add cream, vanilla and honey to blender.
- Blend on a lower setting just until smooth and combined, about 3-5 seconds. Be careful not to blend too long, you don't want the cream to turn to butter or get a lot of air in the mixture. If any foam forms on the top, remove this with a spoon.
- Pour mixture into ice cream maker.
- Turn machine on and mix according to your ice cream maker's instructions.
- Ice cream will start to have a "soft serve" texture when it is done. This is my family's favorite way to eat it. If you prefer it to be a little firmer or need to serve it later, place in the freezer to harden.
Nutrition Facts : Calories 318 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 34 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1/2 cup, Sodium 25 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
HONEY VANILLA ICE CREAM
This is the best homemade vanilla ice cream I've ever had. The honey and brown sugar give it a rich, buttery taste that can't be beat.
Provided by M. McCarthy
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Vanilla Ice Cream Recipes
Time 4h30m
Yield 12
Number Of Ingredients 7
Steps:
- In a medium pan, heat the milk and vanilla bean to simmering. Do not boil. In a mixing bowl, whisk together the egg yolks, brown sugar, honey, and salt until light colored and frothy. While whisking constantly, slowly combine the hot milk with the egg mixture. Transfer the mixture back to the sauce pan. Cook over medium heat until mixture reaches 180 degrees Fahrenheit (82 degrees Celsius) when tested with a candy thermometer, or becomes thick enough to coat the back of a metal spoon. Remove from heat.
- Remove the vanilla bean from the mixture and reserve. Strain custard into a large bowl. Scrape seeds from the vanilla bean into the custard. (Vanilla bean pod may be used again.) Stir the heavy cream into the custard. Cover the surface of the custard with plastic wrap and refrigerate for 4 hours.
- When cold, freeze in an ice cream maker according to the manufacturer's directions.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 27.7 g, Cholesterol 160 mg, Fat 17.7 g, Protein 3.5 g, SaturatedFat 10.4 g, Sodium 89.5 mg, Sugar 26.2 g
HOMEMADE VANILLA HONEY ICE CREAM
My grandpa used to make tis with a hand churned ice cream maker, I have adapted it somewhat for an up to date "new fangled" ice cream machine. Since he was a bee farmer he had this made every honey bee season.
Provided by kittenangel2001
Categories Frozen Desserts
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.
- *You can substitute maple syrup for the Honey to make it into maple ice cream.
- Variations.
- Fresh Fruit Ice Cream: Reduce half-and-half to 1 cup. Add 1 cup pureed or mashed fruit (bananas, peaches, strawberries, etc.) and few drops food coloring if desired. Proceed as above.
- Refrigerator-Freezer Method: Omit half-and-half. Whip whipping cream. In large bowl, combine sweetened condensed milk and vanilla; mix well. Fold in whipped cream. Pour into 9x5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm. Freeze leftovers.
Nutrition Facts : Calories 344.6, Fat 22.2, SaturatedFat 13.8, Cholesterol 80.5, Sodium 74.4, Carbohydrate 32.8, Sugar 30, Protein 4.7
HONEY ICE CREAM
Steps:
- Heat milk to boiling point in a saucepan. Cover pan and remove from heat. Whisk egg yolks and honey together in a bowl until thickened. Stir in vanilla and cinnamon. Slowly pour hot milk into the egg yolk mixture, whisking constantly. Return the mixture to a saucepan and cook over a low heat, stirring with a wooden spoon, until thickened slightly (coating the back of the spoon). Do not allow to boil.
- Allow custard to cool to room temperature. Loosely cover the mixture with plastic wrap and refrigerate until cold (a minimum of 3 hours).
- Freeze in an ice cream maker until just beginning to set. Stir in sour cream and freeze in the ice cream maker until set.
VANILLA ICE CREAM WITH HONEY
Provided by Ted Allen
Time 30m
Yield 1 generous quart
Number Of Ingredients 6
Steps:
- Heat the cream, milk, honey and vanilla beans and seeds in a heavy saucepan over medium heat until hot, being careful not to let the mixture boil and curdle.
- Lightly whisk the egg yolks in a medium heatproof bowl, then slowly drizzle 1 cup of the hot cream mixture into the yolks while whisking. Pour the yolk mixture into the saucepan of cream; heat, stirring constantly, until the custard thickens slightly and coats the back of a wooden spoon, again being careful not to let it boil and curdle.
- Pour through a fine-mesh strainer to remove the vanilla beans and any bits of cooked egg yolk. Stir in the vanilla extract. Cover the custard with plastic wrap and refrigerate until cold, about 6 hours. You can speed this process dramatically by partially submerging the bowl of custard in a larger bowl of ice water to form an ice bath and stirring the custard occasionally until cold. The colder the custard is, the faster the machine will be able to freeze it for ice cream.
- Follow the directions on your ice cream maker to freeze. Once the mixture is frozen, put it into containers and allow it to "ripen" for at least 2 hours in the freezer.
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- Pour slowly into ice cream maker and churn according to manufacturer directions (this is typically 25-30 minutes). Transfer to an airtight container and freeze overnight, or until firm.
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