Honey Ice Cream
A honey-sweetened custard ice cream with a smooth, old-fashioned scoop-shop texture and a mellow floral flavor.
Prep 15 min · Cook 20 min · Total 4 hr 20 min · Makes about 1 1/2 quarts (12 servings)
Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- 1/4 cup honey
- 10 large egg yolks
- 6 tablespoons sugar
- Pinch table salt
Directions
- Add the cream, milk, and honey to a large saucepan and set it over medium heat. Stir as it warms so the honey melts smoothly into the dairy.
- While that mixture is heating, whisk the egg yolks, sugar, and salt in a mixing bowl. Tuck a towel around the bottom of the bowl to keep it from scooting around on you.
- Once the cream mixture is hot and giving off steam, gently warm the eggs by drizzling in a few ladlefuls of the hot liquid, whisking the whole time. Go slowly here; this is not the place to multitask.
- Return the warmed egg mixture to the saucepan. Keep the heat low and stir until the custard has thickened a bit.
- Pour the custard through a strainer into a bowl, then set the bowl in an ice bath. Stir now and then until the custard has cooled. Cover it and let it chill in the refrigerator for several hours.
- Pour the chilled custard into an ice cream maker and churn it according to the manufacturer instructions. Serve it right away, or freeze it and use it within a few days.