Tuesday, July 31, 2012

Sweet as Honey

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....Or what I like to call CRAZY AMAZING SUPER DELICIOUS ice cream. MMM if only there was an even better name to call this. This ice cream has got to be the best homemade, no best ice cream period, I have had in quite some time.

It has very few ingredients but is so flavorful! The blend of milk and honey are perfectly sweet. It has a silky smooth texture from being churned in the ice cream make. MMM MMM MMM. Seriously I cannot get enough. I am very impressed.

I found the recipe over at The Hungry Mouse, a new blog I found (with step by step instructions on literally everything she makes), and wanted to try it right away. I was intrigued by the use of honey instead of sugar because honey has a much deeper flavor and less intense sweetness than pure sugar. I did change a few things though.

To lighten it up, just a tad, I used half and half instead of heavy cream, and 1% milk instead of whole milk. Even with the changes it came out incredibly smooth and still creamy so I can't imagine how heavenly it must be with the full fat milk and cream.

There really isn't much else to say about this except how ridiculously great it is. So if you have an ice cream maker I HIGHLY  recommend trying this. If not, its worth buying one for lol :).

Well I have to go eat more ice cream, it's calling my name.


Milk and Honey Ice Cream
Adapted from The Hungry Mouse
Makes about 1 quart
  • 6 egg yolks
  • 2 cups half and half
  • 1 cup 1%  milk
  • 1/4 cup honey
  • 2 Tablespoons vanilla extract

*Ice cream maker
*Candy thermometer
*Mesh strainer

  1. Separate the eggs. Placing the yolks into a large bowl. Save the whites for up to 1 day, make an omelet for breakfast with them :).
  2. Beat egg yolks well and set aside.
  3. Put the heavy cream and milk in a medium-sized, heavy-bottomed pot.
  4. Set the pot on the stove over medium heat, stirring occasionally, until it just starts to steam and bubble at the edges. Don’t let it boil.
  5. While waiting for the milk to heat up, pour the honey into a large bowl and set aside.
  6. Fill a bigger bowl with ice and set aside. This is going to be your ice bath to cool the heated mixture so you want the smaller bowl to fit inside the bowl with the ice.
  7. Place your strainer on top the bowl with the honey.
  8. Once milk mixture is heated remove from heat. Using a ladle, SLOWLY drizzle the milk mixture into the beaten egg yolks, while whisking continuously. You want to temper the eggs, bring the temperature up with out cooking them and getting scrambled eggs. So doing this slowly and whisking at the same time is important.
  9. Continue to do this until the majority of the milk mixture is whisked into the yolks. The pour yolk and milk mixture back into the pot and place back on the stove.
  10. Attach your candy thermometer to the pot but do not let it touch the bottom or you will not get an accurate reading.
  11. Heat over medium heat until mixture reaches 170, stirring occasionally.
  12. Once it reaches 170, instantly remove from heat and pour through the strainer into the bowl with honey. This will catch any cooked pieces of egg.
  13. Whisk to incorporate honey and follow with the vanilla.
  14. Pour into a container, press plastic wrap onto the top of the mixture, and let chill in the fridge for 4-6 hours, yes you need some patience.
  15. Once fully chilled and thickened, churn in ice cream machine according to that machines directions.
  16. Enjoy right away for a soft serve texture, then place in a freezer safe container and let set over night.
  17. Invite people over because you will want to eat he whole thing! 

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