Honey Milk Ice Cream
Honey milk ice cream is a natural treat enjoyed in various cultures for centuries. Honey not only acts as a sweetener but also lends a deeper flavor and creamier texture to the ice cream. The combination of milk and honey was popular in ancient civilizations, as both are nutritious and easily digestible. This recipe allows you to make a soft, natural, and additive-free ice cream at home, perfect for a summer afternoon or as a special dessert to end a meal.
Ingredients for this recipe
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Preparation Steps
1
Slice the vanilla bean lengthwise and use the tip of a knife to scrape out the seeds.
2
In a medium saucepan, combine the milk and heavy cream. Add the honey and vanilla seeds. Heat over medium heat, but do not bring to a boil.
3
Meanwhile, in a separate bowl, whisk together the egg yolks until slightly lighter and thicker.
4
Slowly drizzle a ladleful of the warm milk mixture into the egg yolks while whisking constantly. This tempers the eggs, preventing them from scrambling.
5
Pour the warmed egg mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens (about 5-7 minutes). Do not let it boil!
6
Strain the mixture through a fine-mesh sieve to remove any solids. Let it cool completely, then refrigerate for at least 4 hours.
7
If you have an ice cream maker, pour the chilled mixture into it and churn according to the manufacturer's instructions. If not, pour the mixture into a shallow container and freeze, stirring with a fork every half hour to maintain a creamy texture.
8
Before serving, let it sit at room temperature for a few minutes to soften slightly and make it easier to scoop. Garnish with a drizzle of extra honey or chopped nuts, if desired.
