Vanilla Honey Ice Cream Food

HONEY VANILLA ICE CREAM

Steps:

• Add cream, vanilla and honey to blender.
• Blend on a lower setting just until smooth and combined, about 3-5 seconds. Be careful not to blend too long, you don't want the cream to turn to butter or get a lot of air in the mixture. If any foam forms on the top, remove this with a spoon.
• Pour mixture into ice cream maker.
• Turn machine on and mix according to your ice cream maker's instructions.
• Ice cream will start to have a "soft serve" texture when it is done. This is my family's favorite way to eat it. If you prefer it to be a little firmer or need to serve it later, place in the freezer to harden.

HONEY ICE CREAM

Steps:

• In a medium saucepan, warm the milk, sugar and salt.
• Pour the cream into a medium bowl and set a mesh strainer on top. Nest the bowl in a larger bowl half-filled with ice and some cold water, to make an ice bath
• In a separate bowl, whisk together the egg yolks. Once the milk is warm, slowly pour half of the warm milk into the egg yolks, whisking constantly. Scrape the warmed egg yolks back into the saucepan.
• Over medium heat, stir the mixture constantly with a wooden spoon or heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spoon.
• Pour the custard through the strainer, stir for a minute or so, until tepid, then mix in the honey.
• Chill mixture overnight. The following day before churning, taste the custard and add additional honey, if desired, then freeze the mixture in your ice cream maker according to the manufacturer's instructions.

VANILLA-HONEY SOFT SERVE ICE CREAM

Steps:

• In a large bowl, whisk together yolks, sugar, honey, vanilla and salt until smooth.
• In a medium saucepan over medium heat, bring cream to a simmer.
• Whisking the yolks constantly, slowly pour half the hot cream into the egg mixture. Scrape custard back into saucepan and cook over medium-low heat, stirring constantly, until custard is thick enough to coat the back of a spoon (180 degrees on an instant-read or candy thermometer). Do not let mixture come to a simmer or it could curdle. Strain into a heatproof bowl and whisk in cream cheese until completely melted.
• Nestle bowl in a larger bowl filled with ice water. Using a hand mixer or immersion blender, whip custard until thick and cold, about 5 minutes. Spoon mixture into 3 or 4 ice cube trays. Freeze for at least 3 hours or overnight (or up to 1 week).
• Using an offset spatula or butter knife, pop out ice cream cubes. Transfer to a food processor or blender. Pulse cubes with milk until the ice cream is smooth and has the consistency of soft serve. Serve immediately, or return to container and freeze for up to 1 week.

HONEY VANILLA ICE CREAM

Steps:

• 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.

HONEY ICE CREAM

Steps:

• Heat milk to boiling point in a saucepan. Cover pan and remove from heat. Whisk egg yolks and honey together in a bowl until thickened. Stir in vanilla and cinnamon. Slowly pour hot milk into the egg yolk mixture, whisking constantly. Return the mixture to a saucepan and cook over a low heat, stirring with a wooden spoon, until thickened slightly (coating the back of the spoon). Do not allow to boil.
• Allow custard to cool to room temperature. Loosely cover the mixture with plastic wrap and refrigerate until cold (a minimum of 3 hours).
• Freeze in an ice cream maker until just beginning to set. Stir in sour cream and freeze in the ice cream maker until set.

HOMEMADE VANILLA HONEY ICE CREAM

Steps:

• In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.
• *You can substitute maple syrup for the Honey to make it into maple ice cream.
• Variations.
• Fresh Fruit Ice Cream: Reduce half-and-half to 1 cup. Add 1 cup pureed or mashed fruit (bananas, peaches, strawberries, etc.) and few drops food coloring if desired. Proceed as above.
• Refrigerator-Freezer Method: Omit half-and-half. Whip whipping cream. In large bowl, combine sweetened condensed milk and vanilla; mix well. Fold in whipped cream. Pour into 9x5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm. Freeze leftovers.

HONEY VANILLA ICE CREAM

Steps:

• In saucepan, over medium heat, combine milk and honey. Stir occasionally until hot.
• Pour into blender.
• With machine running add eggs. Stir in cream.
• Chill thoroughly.
• Make in ice cream machine following manufacturer's instructions.
• Cooking time is freezing time.