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 🙂
Recipe and technique adapted from The Kitchn
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Thanks for following and cooking along with me!