Vanilla Almond and Honey Ice Cream Homemade Recipe

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Unknown on 21:55

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Vanilla Almond and Honey Ice Cream Homemade Recipe

While ice cream is readily available in the freezer cases of grocery store and specialty stores, homemade ice cream is in a world of its own. When you make your own, you combine fresh, rich ingredients with the flavorings and add-ins of your choice, for a delectable experience. If you own an electric or hand operated ice cream freezer, making your own ice cream can be fun and easy. Who doesn't love ice creams? Homemade ice cream is very simple to make and tastes great. You do not need an ice cream maker to prepare ice cream at home. This basic vanilla ice cream is made with easily available ingredients and is very simple to prepare. You can also use this recipe as a base for making other ice creams by adding different flavor. Today we will see how to make vanilla ice-cream Almond and honey ice cream at home.

Ingredients: 

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar, divided
• 1 vanilla bean
• 1/3 cup local honey
• 1/4 tsp salt
• 3 egg yolks
• 1/2 cup roughly chopped almonds

Directions:

1. Pre-freeze your ice cream container thingy for about 18 hours.

2. Slice the vanilla bean down the center lengthwise with a paring knife and scrape out the seeds inside.

3. In a saucepan, add the cream, milk, 1/4 cup sugar, vanilla beans, pod, salt and honey. Whisk the mixture and bring it a very light simmer, 5 – 10 minutes.

4. In a medium bowl, whisk together the egg yolks and remaining 1/4 cup sugar. Slowly whisk about 1 cup of the milk mixture into the bowl, tempering the eggs so they don’t scramble on you. Whisk until smooth, 30 seconds. Pour egg mixture back into the saucepan and continue to lightly simmer on medium-low until it has thickened, another 10 minutes. Remove vanilla bean pods and discard.

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5. Pour the egg/milk mixture into a large bowl and let cool about 20 minutes, until it’s no longer steaming.

6. Pour one cup of the mixture into a smaller bowl and cover both bowls with plastic wrap. Stick the small bowl in the freezer and the larger bowl in the fridge and let completely cool, about 3 hours. Don’t even ask me why we do this. It’s that science thing or whatever.

7. Bring both bowls back out and scrape the smaller (more frozen) custard into the larger bowl. Stir until fully dissolved and combined.

8. At this point, you’ll put the ice cream frozen container thingy back on the machine and turn it on. Pour the mixture into the container and watch the machine works its magic. It will probably churn about 25 minutes, so at the 20-minute mark, add the chopped almonds. The machine will do the churning and mixing, so you can go ahead and pour yourself a drink.

9. At this point it will be sort of like soft serve, so if that’s your bag, eat! We bought a little quart-sized white container to store our ice cream in, so that we’d feel cool.

10. Garnish with lavender blossoms, more honey, more chopped almonds, chocolate, whatever

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Vanilla Almond and Honey Ice Cream Homemade Recipe