Honey Vanilla Ice Cream
A combination of whole milk and half & half make this ice cream a little bit lighter than others.
Servings 16
Cost 5
Ingredients
- 1 ½ tablespoons cornstarch
- ¾ cup plus 2 tablespoons sugar** (180 grams)
- 2 large eggs
- 2 large egg yolks
- 2 cups whole milk (divided use)
- ⅛ teaspoon salt
- 2 ½ cups half & half** You can also use half whole milk and half heavy cream
- ½ tablespoon good vanilla extract
- 3 tablespoons honey (was 4, but I reduced it by 1 tablespoon)
Instructions
- Whisk the cornstarch, ½ cup of sugar, eggs, yolks and ½ cup of the milk together in a bowl, preferably one with a spout. Set aside.
- In a large pot, mix together the remaining ½ cup sugar and salt, then whisk in the remaining 1 ½ cups cold milk. Set over medium heat and whisk until very hot and bubbly.
- Gradually whisk the hot milk mixture into the egg mixture, then pour the egg/milk mixture back into the pot and continue stirring until mixture thickens and reaches 170 degrees on deep fry or instant read thermometer.
- Remove from heat and pour into a clean bowl.
- Add the half & half and the vanilla to the custard mixture and stir well. Cover bowl and chill for several hours or overnight. The honey will go in later.
- Before you put the ice cream in the ice cream maker, stir in the honey. Process per the manufacturer directions.
- Pour the ice cream into containers and freeze until firm enough to scoop.
Notes
I originally used 1 scant cup, but after making this ice cream over and over I think it's better with a tiny bit less sugar so I've reduced it from 190 grams to 180 grams.