Honey Ice-cream

Honey Ice-cream is a sweet soft ice-cream, I love making French vanilla ice-cream and when we got the bees I was excitedly brainstorming different recipes i could incorporate honey into.
so i decided to try my hand at honey ice-cream, now it took some trial an error because honey is sweet and ice-cream has a lot of sugar, i also noticed the Honey ice-cream didn’t set as hard as the sugar based ice-creams. in the end i opted to leave out sugars, and just make mental note not to leave the ice-cream on the bench to soften when serving.

Ingredients

• 2 cups Thicken Cream
• 1 cup Whole Milk
• 3/4 cup Honey (choose a high-quality, flavorful honey)
• 4 Large Egg Yolks
• 1 Vanilla bean cut or 1 teaspoon of Vanilla Extract
• Pinch of Salt

Instructions

1. Heat the Cream and Milk:

• In a saucepan over medium heat, combine the Thicken cream, whole milk and sliced vanilla bean. Warm the mixture until it just begins to simmer. Do not let it boil.

2. Whisk Egg Yolks:

• In a separate bowl, whisk together the egg yolks until they are well combined.

3. Add Honey:

• Gradually add the honey to the egg yolks, whisking continuously to ensure a smooth mixture.

4. Temper the Eggs:

• Slowly pour a small amount of the warm cream-milk mixture into the egg-honey mixture, whisking constantly. when well combined add more and repeat till all the egg-honey and cream-milk mixture is combined. This helps to temper the eggs and prevent them from curdling.

5. Heat:

• Pour the combined mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon. This is custard-like consistency, and it’s ready when you can draw a line on the back of the spoon with your finger.

6. Strain the Custard:

• Strain the custard through a fine-mesh sieve into a clean bowl to remove any potential bits of cooked egg.

7. Cool and add salt:

• Let the custard cool to room temperature, then stir in a pinch of salt. Cover and refrigerate for at least 4 hours or overnight to chill thoroughly.

8. Churn the Ice Cream:

• Once the custard is well-chilled, churn it in your ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency. I use my Kitchen aid ice-cream bowl attachment, but in the past i have used the double bowl and ice method before, remember the faster ice-cream churns and freezes the less ice you get in the mixture.

9. Transfer and Freeze:

• Transfer the churned ice cream into a lidded container and freeze for at least 4 hours or until firm.

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