VANILLA-HONEY SOFT SERVE ICE CREAM
You don't need an ice cream maker for rich, custardy ice cream. With the help of an electric mixer and food processor, you can create ice cream with the texture of soft serve. One of the keys to a silky texture without the ice crystals that plague other no-churn ice cream recipes is using cream cheese (a trick picked up from Jeni Britton Bauer of Jeni's Splendid Ice Creams). This helps hold the custard's emulsification even during freezing. This ice cream is best served right out of the food processor or blender, but if you want to make it entirely ahead, take it out of the freezer 20 minutes before serving. If you would like to make this recipe with an ice cream maker, freeze the custard according to manufacturer's directions after cooling it completely.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 40m
Yield About 1 1/2 pints
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 23 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 90 milligrams, Sugar 16 grams
HONEY VANILLA ICE CREAM
There's nothing better than homemade ice cream! Honey Vanilla Ice Cream is so delectable! It's perfect on its own, with cake, pies or with chocolate sauce.
Provided by Emily Sunwell-Vidaurri
Categories Sweet Treats
Time 30m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 318 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 34 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1/2 cup, Sodium 25 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
HONEY VANILLA ICE CREAM
This is the best homemade vanilla ice cream I've ever had. The honey and brown sugar give it a rich, buttery taste that can't be beat.
Provided by M. McCarthy
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Vanilla Ice Cream Recipes
Time 4h30m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 27.7 g, Cholesterol 160 mg, Fat 17.7 g, Protein 3.5 g, SaturatedFat 10.4 g, Sodium 89.5 mg, Sugar 26.2 g
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
My grandpa used to make tis with a hand churned ice cream maker, I have adapted it somewhat for an up to date "new fangled" ice cream machine. Since he was a bee farmer he had this made every honey bee season.
Provided by kittenangel2001
Categories Frozen Desserts
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 344.6, Fat 22.2, SaturatedFat 13.8, Cholesterol 80.5, Sodium 74.4, Carbohydrate 32.8, Sugar 30, Protein 4.7
HONEY ICE CREAM
Honey Ice Cream recipe sweetened with pure honey. It's a homemade version of the classic Häagen-Daz honey vanilla ice cream which has been retired!
Provided by Sue Moran
Categories Dessert
Number Of Ingredients 6
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.
EASY ICE CREAM (MAPLE OR HONEY SWEETENED)
Make and share this Easy Ice Cream (Maple or Honey Sweetened) recipe from Food.com.
Provided by Bobbiann
Categories Frozen Desserts
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients, mixing well.
- Start ice cream freezer and pour mixture into it.
- Freeze according to manufacturer's instructions until desired consistency.
Nutrition Facts : Calories 398, Fat 30.5, SaturatedFat 19, Cholesterol 113, Sodium 49.9, Carbohydrate 30.2, Sugar 24, Protein 2.6
VANILLA HONEY CUSTARD ICE CREAM
This vanilla honey custard ice cream is perfectly creamy, absolutely delicious, and made with no processed sugar.
Provided by Heather @ thecookstreat.com
Categories Dessert
Time 8h30m
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine egg yolks, honey, whole milk, and salt and whisk well. Heat over medium heat until bubbles just begin to form, whisking often at first and then constantly as mixture begins to get warm.
- Remove saucepan from heat and gently stir in whipping cream and vanilla extract. Cool to touch. Give the mixture a good stir and then cover with plastic wrap. Press plastic wrap directly over mixture so it doesn't develop a film on top. Then chill in the refrigerator for 6 hours or up to 24 hours.
- Process ice cream in your ice cream maker following the manufacturers instructions. Scrape mixture into a container with a lid. Freeze ice cream for at least 2 hours before serving or up to a week.
VANILLA ICE CREAM WITH HONEY
Provided by Ted Allen
Time 30m
Yield 1 generous quart
Number Of Ingredients 6
Steps:
- Heat the cream, milk, honey and vanilla beans and seeds in a heavy saucepan over medium heat until hot, being careful not to let the mixture boil and curdle.
- Lightly whisk the egg yolks in a medium heatproof bowl, then slowly drizzle 1 cup of the hot cream mixture into the yolks while whisking. Pour the yolk mixture into the saucepan of cream; heat, stirring constantly, until the custard thickens slightly and coats the back of a wooden spoon, again being careful not to let it boil and curdle.
- Pour through a fine-mesh strainer to remove the vanilla beans and any bits of cooked egg yolk. Stir in the vanilla extract. Cover the custard with plastic wrap and refrigerate until cold, about 6 hours. You can speed this process dramatically by partially submerging the bowl of custard in a larger bowl of ice water to form an ice bath and stirring the custard occasionally until cold. The colder the custard is, the faster the machine will be able to freeze it for ice cream.
- Follow the directions on your ice cream maker to freeze. Once the mixture is frozen, put it into containers and allow it to "ripen" for at least 2 hours in the freezer.
HONEY ICE CREAM
Adapted from The Perfect Scoop The honey gives the ice cream a smooth texture, but be sure to add it after cooking the custard: honey is slightly acidic and can cause custards to curdle. Perception of sweetness changes if mixtures are cold, so you might want to taste the chilled ice cream custard before churning. If you'd like to add a tablespoon or two more of honey, you can. If it's very thick, warming it slightly will help it incorporate. If you don't have an ice cream maker, you can freeze this ice cream following the instructions here.
Provided by David
Number Of Ingredients 6
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.
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- 1. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
- 2. Combine the remaining milk, the cream, sugar, corn syrup and vanilla seeds and bean in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
- 3. Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
- 4. Remove the vanilla bean from the cream base. Pour the base into the frozen canister and spin until thick and creamy. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
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- Combine the cream, whole milk, and vanilla beans into the medium pot. Start to heat mixture over low heat.
- When the cream mixture reaches 95 degrees or feels warm to the touch, remove from the heat. Carefully, add 1/4 of the cream mixture into the yolks, whisking constantly until blended. Do not add all of the cream mixture at once to the eggs. You want to slowly add heated cream a little at a time to temper the yolks. Whisk the tempered yolks into remaining warmed cream mixture. Return pot to medium-low heat.
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- Using an electic mixer (stand or handheld) whip the coconut cream until light and fluffy (approx 1-2 minutes.)
- Pour the ice cream into a freezer-safe container (I used a metal loaf pan) and freeze for 4-6 hours, or until frozen through.
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- In a heavy bottom pan over medium heat, add the cream and salt and heat until steaming and a slight skin forms on surface, but do not let it boil.
- Remove from heat and add the milk and vanilla, mixing well. Allow to come to room temperature, and then chill in the refrigerator for 2-4 hours, or overnight.
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