HONEY VANILLA ICE CREAM – two versions

July 3, 2016 / Lyn Jones / 0 Comments

#1

3 eggs
½ cup honey
2 cups milk
2 cups cream
2 tsp vanilla

1. Beat eggs and milk together in a large saucepan. Add honey.

2. Cook over low heat stirring constantly until thickened. ( approx. 10 mins). Mixture should smoothly coat the spoon.

3. Cool. Add cream and vanilla. Refrigerate overnight.

#2
1 ½ tsp unflavoured gelatin
1/3 cup cold water
2/3 cup sugar
3 Tab honey
2 ½ cup heavy cream, chilled and lightly whipped
4 tsp pure vanilla extract
bowl of ice water

1. In a small bowl, soften gelatin in 3 tablespoons cold water for 5 minutes.

2. In a small saucepan: combine sugar, honey & remaining water. Bring to a boil, stirring, and simmer, stirring, until sugar is dissolved. Add gelatin mixture and stir until gelatin is dissolved. Transfer mixture to a metal bowl set in a bowl of ice water and stir until cool.

3. Add 1 ½ cups of cream, stir until cold and with an electric mixer beat until thickened and almost double in volume.

4. Stir in vanilla and fold in remaining cream, lightly whipped.

5. Transfer to an ice cream freezer and freeze according to directions.