Honey Vanilla Ice Cream
Homemade vanilla ice cream with a hint of honey flavor.
Servings 6 cups or about 3 pints
Cost 5
Ingredients
- 1 tablespoon plus 1 teaspoon cornstarch (10 grams)
- ¾ cup plus 2 tablespoons granulated sugar, divided use (175 grams)
- 3 tablespoons nonfat dry milk powder 24 grams
- ⅛ teaspoon salt
- 2 large eggs
- 2 large egg yolks
- 3 cups whole milk, divided use
- 1 ½ cups heavy cream
- 3 tablespoons honey 60 grams
- 2 teaspoons vanilla bean paste
- 1 tablespoon vodka
Instructions
- In a spouted mixing bowl, whisk together the cornstarch, ¼ cup (50g) of the sugar, milk powder, salt, eggs, yolks, and ¼ cup (60g) of the milk until smooth. Set aside.
- In a large saucepan, combine the remaining 2 ¾ cups (660 grams) of milk and the remaining sugar (125 grams). Set over medium heat and cook, whisking, until very hot and just beginning to bubble.
- Gradually whisk the hot milk mixture into the egg mixture. Return everything to the saucepan and cook over medium heat, stirring constantly, until slightly thickened and the mixture reaches 170°F.
- Remove from heat and strain into a clean bowl. Stir in cream, honey and vanilla.
- Let cool slightly at room temperature, then cover and chill for several hour or until very cold.
- To quick cool, pour mixture into a heavy duty zipper bag and submerge in ice water for about 30 minutes.
- Once the custard mixture is very cold, stir in the vodka. Process in an ice cream maker according to manufacturer’s instructions.
- Scrape into containers and freeze until firm.