This is the best homemade vanilla ice cream I’ve ever had. The honey and brown sugar give it a rich, buttery taste that can’t be beat.
Ingredients
- 2 cups milk
- 1 (7 inch) vanilla bean, split lengthwise
- 6 egg yolks
- 1 cup packed brown sugar
- 3 tablespoons honey
- ¼ teaspoon salt
- 2 cups heavy cream
Directions
Step 1
In a medium pan, heat the milk and vanilla bean to simmering. Do not boil. In a mixing bowl, whisk together the egg yolks, brown sugar, honey, and salt until light colored and frothy. While whisking constantly, slowly combine the hot milk with the egg mixture. Transfer the mixture back to the sauce pan. Cook over medium heat until mixture reaches 180 degrees Fahrenheit (82 degrees Celsius) when tested with a candy thermometer, or becomes thick enough to coat the back of a metal spoon. Remove from heat.
Step 2
Remove the vanilla bean from the mixture and reserve. Strain custard into a large bowl. Scrape seeds from the vanilla bean into the custard. (Vanilla bean pod may be used again.) Stir the heavy cream into the custard. Cover the surface of the custard with plastic wrap and refrigerate for 4 hours.
Step 3
When cold, freeze in an ice cream maker according to the manufacturer's directions.
Tips
You can substitute 1 tablespoon pure vanilla extract if you don't have a vanilla bean in your pantry. Add the vanilla extract to the custard mixture with the heavy cream.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 277 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat10g | 52% |
Cholesterol160mg | 53% |
Sodium90mg | 4% |
Total Carbohydrate28g | 10% |
Total Sugars26g | |
Protein4g | |
Vitamin C0mg | 2% |
Calcium100mg | 8% |
Iron0mg | 2% |
Potassium127mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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