Description
This Nourishing Honey Ice Cream recipe combines creamy whole milk, rich heavy cream, and natural honey for a smooth, subtly sweet frozen treat. Enhanced with vanilla bean paste and a touch of dry milk powder to boost creaminess, this homemade ice cream is gently cooked, chilled, and churned to achieve the perfect soft serve texture. Ideal for those who appreciate a natural sweetener and a luscious, velvety dessert.
Ingredients
Scale
Ice Cream Base
- 3 cups Whole Milk
- 3 cups Heavy Cream
- 1 cup Honey
- 1 1/2 cups Dry Milk Powder
- 6 large Egg Yolks
- 2 teaspoons Vanilla Bean Paste
Instructions
- Prepare the Milk Mixture: In a saucepan, whisk together the honey, whole milk, and dry milk powder until fully smooth. Stir in the heavy cream evenly. Warm this mixture over medium heat for 6-10 minutes, stirring occasionally to prevent scorching.
- Temper the Egg Yolks: In a separate large bowl, whisk the egg yolks. Gradually pour about 1/2 cup of the hot milk mixture into the yolks while whisking continuously to temper and avoid curdling. Then, combine this egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, whisking frequently, for another 5-10 minutes until the mixture thickens slightly to a custard-like consistency.
- Strain and Cool the Base: Prepare an ice bath by filling a large bowl with ice and water. Pour the cooked ice cream base through a fine-mesh strainer into another bowl to remove any lumps or cooked egg particles. Place the bowl in the ice bath and whisk in the vanilla bean paste until well incorporated.
- Chill the Mixture: Let the mixture sit in the ice bath for about 1 hour, then cover and transfer to the refrigerator for an additional 1-2 hours to ensure it is thoroughly chilled before churning.
- Churn the Ice Cream: Pour the chilled base into your ice cream maker following the manufacturer’s instructions (recommended machines include Whynter or Cuisinart). Churn until soft serve consistency is achieved.
- Freeze to Firm Up: Transfer the churned ice cream into containers and freeze for at least 1 hour or longer to harden. Serve with desired toppings and enjoy the creamy, naturally sweetened honey ice cream.
Notes
- Tempering the egg yolks carefully prevents curdling and ensures a smooth custard.
- Using dry milk powder intensifies the milk flavor and helps achieve creamier texture.
- Chilling the mixture well before churning is key to a smooth ice cream finish.
- For best results, use an ice cream maker with a pre-frozen bowl or a compressor unit.
- You can substitute honey with maple syrup or agave nectar for different flavor profiles.
- Store ice cream in an airtight container to prevent freezer burn and keep it fresh longer.
