Honey Vanilla Ice Cream
This recipe makes about 3 quarts of honey vanilla ice cream. If your ice cream maker can't hold all the batter you can process it in batches or halve or even quarter the recipe.
Servings 16
Cost 5
Ingredients
- 5 large or 4 jumbo eggs 250 grams total**
- ⅓ cup all-purpose flour (45 grams)
- 2 cups sugar (400 grams)
- ¼ teaspoon salt
- 4 cups whole milk (32 oz or 890 grams)
- 5 cups half & half (40 oz or 1120 grams)
- 1 tablespoon good vanilla extract
- ½ cup honey
Instructions
- Whisk the eggs, ¼ cup of sugar and ¼ cup of the milk together in a bowl, preferably one with a spout. Set aside.
- In a large pot, mix together the flour, remaining sugar and salt. Whisk the remaining milk in gradually. Set over medium heat and whisk until very hot and bubbly.
- Whisk about a fourth of the milk mixture into the eggs, then pour the egg/milk mixture back into the pot and continue stirring until mixture thickens and reaches 180 degrees on deep fry or instant read thermometer.
- Add the half & half and the vanilla to the custard mixture and freeze in batches per your ice cream machine’s directions. Towards the end of the cycle, pour in the honey (if making in batches, use a fraction of the honey for each batch) and let the machine mix it a bit, then remove the dasher and stir mixture until honey is fully blended.
- Pour the ice cream into containers and freeze until firm enough to scoop.
Notes
This recipes is adapted from an old one I found in Southern Living. It makes a lot of custard but is easy to halve or quarter if needed. If you make a quarter batch it won't take quite as long to thicken when you stir together the milk and sugar mixture. If you are halving or quartering, you can beat two eggs together and weigh out the appropriate amount. If you halve it, use 125 grams of eggs. If you quarter, use about 62 grams.