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."

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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
USMETRIC

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

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

This is a creamy, smooth, rich and not too sweet custard-style vanilla ice cream with a... MORE

Reviewed on jun. 4, 2007 by StaceyMOM

Loved this recipe! A few families got together and had our version of "Iron Chef" this past... MORE

Reviewed on jul. 3, 2008 by Jean

I thought this recipe was excellent. I made just a few changes, which was to cut back on the... MORE

Reviewed on may 14, 2007 by AJB

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.

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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6 users found this review helpful

This is a fantastic recipe! I'd never made ice cream before and recently bought a KitchenAid... MORE