Ok, you guys, we’re putting our big girl pants on today and making REAL homemade ice cream. Thats right, we’re bringing out the big guns. Step aside, no-churn, we are conquering new fears today. Do you have a fear of making real, homemade ice cream? Thats ok! I did too! But you know what, its a pretty awesome feeling once you scoop that spoonful straight from the ice cream churn and its CREAMY DELICIOUSNESS.
I know this isn’t your average make-at-home recipe that you will whip out every week, but its fun to do for a special occasion and you may just become a pro at it. As long as you have the correct tools (a good thermometer, a couple whisks and a strainer go a LONG ways in this recipe!) and a little bit of patience you can do this. Guess what? I made this the first time and it was a breeze and everything worked like a charm. Made it a second time to have a batch for pictures and… I had to re-do it 3 times!! Thats right, THREE. I figured out my failing point: I was over-heating the milk which caused the eggs to curdle, even though they were tempered, which in the end caused the custard mixture to separate into this watery, curdled mess. Third times the charm and I got it! Its ok to make mistakes – that is how you learn!
I adapted the recipe and technique from The Kitchn’s article and it was life-saving. I am not the type to figure out a custard base by myself! They have wonderful step-by-step techniques, recipes and FAQ’s that you can turn to if in need of help.
I absolutely love the addition of honey to your regular ice cream. Ever-so-slightly sweet and scrumptious in every bite you take. It goes perfectly with cobblers, tarts and pies!
PS: my mom is the best for coming over to help me drizzle honey 🙂
Honey Ice Cream
Recipe and technique adapted from The Kitchn
- 4 egg yolks
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups whole milk
- 2 tablespoons good honey
- 1 1/2 cups heavy cream
- Freeze your ice cream churner bowl according to package instructions. Recommended to freeze up to 24 hours in advance. Along with that, put a freezer-safe mixing bowl into the freezer 1 hour prior to making the ice cream.
- In a small mixing bowl, whisk together the eggs and the sugar until they become smooth and a light yellow color. Set aside.
- In a medium-sized saucepan, heat the milk, vanilla and honey over low heat until it comes to a low simmer. Using a 1/2 cup of the heated milk, slowly pour the heated milk into the egg and sugar mixture while whisking. This will temper the eggs and prevent them from curdling. You can then slowly pour the egg mixture into the rest of the heated milk in the sauce pan while whisking. Slowly whisk the egg and milk mixture while you bring it to a very low simmer. You want the mixture to thicken slightly, but not overcook. Heat until the mixture reads 170 degrees without the thermometer touching the bottom of the pan.
- Instantly remove the mixture from the heat and strain into the chilled mixing bowl that you had in the freezer. This will insure that the mixture is smooth and bring down the temperature to prevent it from cooking any further. Whisk in the heavy cream and set the bowl in the refrigerator for 10-15 minutes while you get the ice cream churner bowl out of the freezer and ready for use.
- Pour the ice cream mixture into the frozen ice cream churner bowl, and churn on low according to device instructions. It should take about 20-25 minutes if the ice cream mixture was prepared correctly. (If the mixture does not cool enough prior, it will take longer to churn.)
- Serve immediately if a “soft-serve” consistency is desire, or freeze 5-6 hours (covered) to have regular ice cream consistency. Enjoy up to 2 weeks in the freezer.