Thursday, April 21, 2011

Ice Cream Recipes

These are two honey vanilla recipes.  One is a custard base while the other is a non-custard base.  They are both great recipes! They both go well with berries, nuts, and chocolate. You can buy all the ingredients year round and all of them are local except vanilla.  We used Oakdell eggs and Winder milk and cream from Harmons. The honey we had from Knight Family Farm, but you can buy Miller Honey at many grocery stores.
Honey Vanilla Ice Cream with mint(from my garden) and locally made Amano Chocolate

Homemade Honey Ice Cream (Custard Style)
5 egg yolks
1 pint milk
1/2 pint heavy cream
1/2 cup honey
1 teaspoon real vanilla extract 
  1. Whisk the egg yolks in a bowl.
  2. Heat the milk and honey in a saucepan until it reaches the boiling point, then simmer.  Remove one cup of the hot milk and slowly whisk it into the egg yolks then add this mixture back into the saucepan. Continue to stir until it thickens and sticks to the back of a spoon.
  3. Remove from the heat and leave to cool. 
  4. Stir in the cream and the vanilla extract. At this point, you can place it in the refrigerator to cool or leave it out to cool on the stovetop.  Put the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
Homemade Honey Ice Cream (Non-Custard Style)
1 pint cream (2 cups cream)
1 cup half and half (can also use whole milk for a lower calorie ice cream)
1/4 cup honey
1 teaspoon real vanilla extract
  1. Mix together cream, half and half, and honey on very low heat till honey melts. Stir.
  2. Turn off the heat when honey is melted and add vanilla.  Taste it and if you want it sweeter, add more honey. If not put it in the fridge to cool.
  3. Then put mixture in ice cream maker and follow manufacturer's instructions from there on out.

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