Spiced Honey Creme Ice Cream
The recipe Spiced Honey Creme Ice Cream can be made in roughly 20 minutes. One portion of this dish contains approximately 11g of protein, 43g of fat, and a total of 640 calories. For $1.86 per serving, you get a dessert that serves 3. 31 person have tried and liked this recipe. Head to the store and pick up vanillan extract, heavy cream, honey, and a few other things to make it today. It is perfect for Summer. It is brought to you by Bunky Cooks. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. With a spoonacular score of 43%, this dish is solid. Similar recipes include Crème fraîche ice cream, Cadbury Crème Ice Cream, and Chocolate Creme Fraiche Ice Cream.
Servings: 3
Preparation duration: 50 minutes
Cooking duration: -30 minutes
Ingredients:
6 large egg yolks, at room temperature
1 cup heavy cream, preferably organic
1/2 cup Spiced Honey Creme (available from Honey Ridge Farms)
1 1/2 cups milk, preferably organic
1 teaspoon vanilla extract
Equipment:
mixing bowl
sauce pan
wooden spoon
whisk
frying pan
ice cream machine
plastic wrap
sieve
bowl
Cooking instruction summary:
In a mixing bowl, beat the honey creme with the egg yolks until thickened and pale yellow.Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the egg and honey creme. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Remove from the heat and pour the hot honey custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and the vanilla. Cover and refrigerate until cold or overnight.Stir the chilled custard, then freeze in 1 batch in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be quite soft. If you like it firmer, transfer to a freezer safe container and freeze at least 2 hours.For longer storage, cover tightly against ice cream with plastic wrap and then seal again.
Step by step:
1. In a mixing bowl, beat the honey creme with the egg yolks until thickened and pale yellow.Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the egg and honey creme.
2. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly.
3. Remove from the heat and pour the hot honey custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and the vanilla. Cover and refrigerate until cold or overnight.Stir the chilled custard, then freeze in 1 batch in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be quite soft. If you like it firmer, transfer to a freezer safe container and freeze at least 2 hours.For longer storage, cover tightly against ice cream with plastic wrap and then seal again.
Nutrition Information:
covered percent of daily need
