Honey Ice Cream

Behold, homemade ice cream.

This batch turned out better than the last one I had tried some months back, which had more to do with improper chilling and cooking. Sort of a mushy, slushy mix that turned out quite well as a shake.

Now, bear in mind, I went through a massive fixation of Haagen Daaz's Lehua Honey Flavor, which I can (fortunately/unfortunately) no longer find in stores. So, this may or may not be a good thing. Fortunately, it's a lot easier to go buy a pint of ice cream instead of making it, as my sister will attest to listening to me telling the saucepan of milk "will you thicken already."

So, 45 minutes to cook, 2 hours to chill, and another 25 minutes to blend in the ice cream maker make it easier not to indulge too easily in homemade ice cream. End result. It was okay. Not great, although that may not have been the recipes fault. I only chilled the ice cream for 1 1/2 hours instead of two. What I didn't like about it was the fact that the honey didn't blend with the ice cream, leaving instead chewy bits that had a strange texture. The flavor of the ice cream itself was good and apart from the chewy honey bits which did not taste all that great after cooking and freezing, the texture was nice. I'd probably try this again, just with another flavor or strain the cooked mixture before putting in the fridge to cool.

UPDATE: Turns out the ice cream was better than I thought...I'd forgotten the chewy bits had been scraped off the side of the Ice cream maker so I could get every last bit. Apparently the bits can be lived without. The not scraped stuff was pretty good.

Honey Ice Cream Recipe

Custard Style

Prep Time: 7 minutes
Chill Time: at least 2 hours
Ice Cream Maker Time: Approximately 20-25 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings

Ingredients:

4 egg yolks
2/3 cup honey
1 cup milk
2 cups heavy whipping cream
1 tsp vanilla extract

Directions:

Whisk eggs until they are light and fluffy.

Slowly stir in honey and whisk until well blended.

In a saucepan, bring milk to a slow boil.

Pour hot milk over egg mixture and combine.

Pour mixture back into saucepan and heat over low heat, stirring constantly until mixture begins to thicken and stick to the back of your spoon.

Cool and then chill in fridge for at least 2 hours.

Stir heavy cream and vanilla into cooled milk mixture.

Pour into ice cream maker and mix about 20-25 minutes or according to manufacturer's instructions.