Easy Ice Cream Maple Or Honey Sweetened Food

HONEY ICE CREAM

Steps:

• Whisk the egg yolks together in a small bowl until smooth. Set aside.
• Heat the cream, milk, honey, and salt in a medium saucepan over medium to medium high heat, stirring occasionally, until it is just barely starting to simmer.
• Remove from the stovetop and temper the egg yolks by slowly pouring a little bit of the hot cream mixture over them, whisking it in as you pour it. Then add the egg yolk mixture to the saucepan and return to the stovetop, again whisking the mixture together as you pour.
• Cook over medium or medium-low heat for 10-12 more minutes, stirring frequently, until slightly thickened. If you are used to making custard-based ice creams, this recipe does not thicken quite as much as others I have made, as the honey keeps it relatively thin, but it should thicken somewhat.
• Pour the custard over a fine mesh strainer, to catch any bits of egg, into a container for chilling. Add the vanilla extract and stir to combine.
• Cover and chill for at least 6 hours or overnight.
• Churn ice cream in an ice cream maker according to the manufacturer's instructions.
• Smooth the ice cream into a freezer safe container and freeze for at least a few hours before enjoying. Best within a couple days.

VANILLA-MAPLE ICE CREAM

Steps:

• Combine the heavy cream, milk, maple syrup and vanilla seeds and pod in a medium saucepan. Heat over medium-low heat, stirring occasionally, until steaming. Meanwhile, whisk the egg yolks, sugar and salt in a medium bowl until smooth. Ladle about half of the hot milk mixture into the egg mixture while whisking. Then pour the egg mixture into the saucepan with the remaining milk mixture, whisking.
• Return the pan to medium-low heat and cook, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens slightly and coats the back of the spoon, 5 to 8 minutes. Remove from the heat and pour through a fine-mesh sieve set over a heatproof bowl or large liquid measuring cup. Return the vanilla pod to the custard. Let cool, stirring occasionally, until the custard stops steaming. Refrigerate until very cold, at least 4 hours or overnight.
• Transfer the custard to an ice cream maker (remove the vanilla pod) and freeze according to the manufacturer's instructions. Transfer to a container, cover and freeze at least 4 hours.

HONEY ICE CREAM WITH SUGAR MAPLE SMOKED SEA SALT

Steps:

• Cut the vanilla beans in half lengthwise. Scrape out the seeds with a small spoon. Put the seeds and pods in a medium saucepan. Add the half-and-half and honey and stir to dissolve the honey. Heat over medium heat, stirring from time to time, just until tiny bubbles form around the edges of the pan, about 8 minutes.
• Remove the pan from the heat and let the mixture steep, covered, for 1 hour. Remove the vanilla pods and discard. Mix in the egg yolks and cook over medium-low heat, stirring constantly, until lightly thickened and a thermometer reads 170°F, about 10 minutes. Remove from the heat.
• Cover and refrigerate the ice cream batter until thoroughly chilled. Transfer to an ice cream maker and freeze according to manufacturer's instructions. Scoop directly from the ice-cream maker for soft serve, or store in a freezer for at least 1 hour for firmer ice cream.
• Serve scoops sprinkled with a little smoked salt.

MAPLE ICE CREAM

Steps:

• Whisk 1/2 cup maple syrup and egg yolks together in a medium bowl. Set aside.
• Stir remaining maple syrup, half-and-half, cream, and salt together in a medium saucepan. Heat over medium-high heat, stirring often, until simmering. Reduce heat to medium.
• Add about 1/2 cup of the hot cream mixture to the egg mixture. Whisk constantly to prevent the eggs from cooking. Repeat with another 1/2 cup of the cream mixture. Pour egg mixture into the saucepan, stirring constantly with a heatproof spatula. Cook, stirring constantly, until custard thickens and coats the back of the spatula, 1 to 2 minutes longer. Remove from heat.
• Strain custard through a fine-mesh sieve set over a clean bowl. Whisk in vanilla extract. Set the bowl in an ice bath and stir the custard occasionally until cooled to room temperature, 15 to 30 minutes.
• Remove the bowl from the ice bath, cover with plastic wrap, and refrigerate for 2 to 4 hours, or overnight.
• Churn cold custard in an ice cream maker, according to manufacturer's instructions, until it reaches the consistency of soft serve. Serve right away or cover tightly with plastic wrap and freeze until firm.

EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM

Steps:

• In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
• Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
• Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.