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Honey Vanilla Ice Cream

By: M. McCarthy

"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."

Rate/Review | Read Reviews (49)

Prep Time:
4 Hrs 15 Min

Cook Time:
15 Min

Ready In:
4 Hrs 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1.5 quarts

Ingredients

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.

Footnotes

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.