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Honey Vanilla Ice Cream
SUBMITTED BY:
M. McCarthy
PHOTO BY:
SunnyByrd
"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."
RECIPE RATING:
Read Reviews
(17)
Review/Rate This Recipe
PREP TIME
4 Hrs 15 Min
COOK TIME
15 Min
READY IN
4 Hrs 30 Min
Original recipe yield 1.5 quarts
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups milk
1 (7 inch) vanilla bean, split lengthwise
6 egg yolks
1 cup packed brown sugar
3 tablespoons honey
1/4 teaspoon salt
2 cups heavy cream
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DIRECTIONS
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.
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.
When cold, freeze in an ice cream maker according to the manufacturer's directions.
FOOTNOTE
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.
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REVIEWS
Reviewed on May 23, 2008 by
naples34102
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naples34102
May 23, 2008
This is a creamy, smooth, rich and not too sweet custard-style vanilla ice cream with a delicate, but perfect hint of honey and brown sugar (I have to disagree with those who compared this to Butter Pecan ice cream--this is an entirely different flavor, the only similarity being the brown sugar used in both.) This is an unusual and creative twist on vanilla ice cream that really works. Great recipe!
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7 users found this review helpful
This is a creamy, smooth, rich and not too sweet custard-style vanilla ice cream with a...
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Reviewed on Jun. 4, 2007 by StaceyMOM
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StaceyMOM
Jun. 4, 2007
Loved this recipe! A few families got together and had our version of "Iron Chef" this past Memorial Day. Ice cream was determined to the what the contest would be based on. I saw this recipe and decided that I would use it because I decided that the less complex the recipe the better. Needless to say, I won the contest by the votes of multitudes of people at the celebration. I doubled the recipe to fit my ice cream maker. It had a very rich vanilla flavor and the combination of honey and brown sugar added a deeper dimension of sweetness to it. Almost caramel-like. It had a really smooth creamy texture that was unlike any of the other contestants. It was almost fluffy. Thank you for the recipe. I will be using it again.
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5 users found this review helpful
Loved this recipe! A few families got together and had our version of "Iron Chef" this past...
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Reviewed on May 14, 2007 by AJB
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AJB
May 14, 2007
This is a fantastic recipe! I'd never made ice cream before and recently bought a KitchenAid ice cream maker attachment for my stand mixer. This recipe looked better than the one in the KitchenAid booklet so I decided to try it. It turned out very rich, sweet and buttery tasting and reminded me somewhat of butter pecan flavor. I didn't have a thermometer to measure the temperature while cooking and wasn't sure how "thick" the egg/milk mixture was supposed to get. I cooked the mixture about 10-15 minutes and it became quite frothy on the top so I thought it must be done at that point. It wasn't what I would call "thick" but it did seem like the texture was slightly different than when it started. I tried another Honey Vanilla recipe since making this one and it didn't have sugar but a lot more honey (3/4 cup). It didn't turn out as tasty as this recipe so I imagine this one is hard to beat! The only downside is how fattening it is....which I wouldn't worry about when making for a party/other guests but for just us at home will have to make lower fat gelato & sorbet recipes so we don't balloon up!
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4 users found this review helpful
This is a fantastic recipe! I'd never made ice cream before and recently bought a KitchenAid...
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Reviewed on Jul. 3, 2008 by
Jean
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Jean
Jul. 3, 2008
I thought this recipe was excellent. I made just a few changes, which was to cut back on the cream by one cup and replace it with whole milk (cut back on some of the fat.) Just before adding everything to the ice cream maker I whipped it with an electric mixer to "fluff" it up. I also cut back on the sugar by a little more than 1/4 cup but increased the honey by 2-3 tablespoons (I love honey.) The result was a very creamy - and honey tasting - ice cream. Topped with some granola it made a great treat. I will make this one again and again.
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2 users found this review helpful
I thought this recipe was excellent. I made just a few changes, which was to cut back on the...
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Reviewed on Jun. 4, 2008 by
SunnyByrd
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SunnyByrd
Jun. 4, 2008
Delicious! Perfect on its own, but I added toasted coconut and broken pecan granola bars...excellent. Thanks!
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2 users found this review helpful
Delicious! Perfect on its own, but I added toasted coconut and broken pecan granola...
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Reviewed on Jul. 31, 2008 by OVEN44
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OVEN44
Jul. 31, 2008
This ice cream is so good !
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1 user found this review helpful
This ice cream is so good !
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Reviewed on Jul. 13, 2008 by
mnmoneil
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mnmoneil
Jul. 13, 2008
Great ice cream. My hubby liked that it stayed on the soft side even after being in the freezer for 2 days! Smooth and creamy, a real treat :)
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1 user found this review helpful
Great ice cream. My hubby liked that it stayed on the soft side even after being in the...
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Reviewed on Jun. 7, 2008 by
anna
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anna
Jun. 7, 2008
I followed the recipe to a T and this is phenomenal ice cream! Wow! It is so unique in flavor and would be amazing paired with applie pie or crisp. GREAT RECIPE! Actually now that I think about it I accidently scraped the bean in step 1...that was my own fault, but didn't hurt the ice cream any.
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1 user found this review helpful
I followed the recipe to a T and this is phenomenal ice cream! Wow! It is so unique in...
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Reviewed on Jun. 5, 2008 by
CHERRYGIRL400
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CHERRYGIRL400
Jun. 5, 2008
I MADE THIS WITH LAVENDER HONEY AND I MUST SAY....ABSOLUTELY DELICIOUS! MY IN LAWS WENT NUTS OVER THIS! THE CRUNCHY PECAN COCONUT GRANOLA I USED WAS A CRUNCH THAT OFFSET IT PERFECTLY.
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1 user found this review helpful
I MADE THIS WITH LAVENDER HONEY AND I MUST SAY....ABSOLUTELY DELICIOUS! MY IN LAWS WENT NUTS...
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Reviewed on May 18, 2008 by