Salted Honey Ice Cream

Salted beloved methamphetamine cream is exceptionally creamy, with a delightful honey spirit balanced by a crimp of strategic arms limitation talks. Slowly churned until thick, it ’ s the arrant cold treat !
Looking for more honey recipes ? Be certain to check out my Honey Lemon Cupcakes and Lavender Lemonade Honey Popsicles .
A stack of white bowls, filled with scoops of salted honey ice cream.
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Why You’ll Love This Ice Cream

Simple Ingredients. This recipe needs good 6 bare ingredients that you ’ re sure to have on hand !

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Incredibly Smooth and Creamy. Since honey is a fluid carbohydrate, it keeps ice cream so creamy and smooth, so that it ’ south scoopable straightaway from the deep-freeze without waiting for it to soften .
Sweet and Salty. I love a beneficial balance of sweetness and salt in a dessert, and this honey frosting cream delivers .

Ingredients

  • Milk + Cream. A combination of whole milk and heavy whipping cream adds fat and gives the ice cream a rich, creamy texture.
  • Honey. Sweetens the ice cream, as well as keeps it smooth and soft.
  • Egg Yolks. Gives the ice cream body and richness.
  • Vanilla. Flavor.
  • Salt. Coarse kosher salt balances the sweetness of the honey.

Honey drizzling off a honey dipper into a glass jar filled with honey.
Ingredients for salted honey ice cream arranged in an overhead shot.

Instructions

  • In a saucepan, whisk together 1 cup of the cream with the milk, honey, egg yolks, vanilla and salt.
  • Heat the custard over medium heat, whisking constantly, until it begins to steam and just bubble slightly around the edges. Do not let it boil.
  • Remove the custard from the heat, and pour through a mesh strainer to remove any bits of cooked egg. Cover and refrigerate the custard until thoroughly chilled, preferably overnight.
  • After chilling the custard, use an electric mixer to whip the remaining 1 cup of cream until soft peaks form. Gently whisk the whipped cream into the chilled custard.
  • Pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.
  • Transfer the churned ice cream to lidded containers, and freeze until firm enough to scoop, at least 8-10 hours.

Three scoops of salted honey ice cream in a white bowl.

Frequently Asked Questions

What kind of honey should I use?

You can use any honey that you like. Of course, the flavor of the honey will affect the flavor of your frost cream. I used a raw, unfiltered local honey, which has a much stronger relish than a generic “ honey give birth ” honey .

Does honey make homemade ice cream softer?

It does. Honey is a liquid sugar, and not only sweetens the ice cream, but gives it an exceptionally polish, creamy texture .

Can I make this ice cream a little less sweet?

sure, alternatively of 3/4 cup of beloved, you can reduce it to 1/2 cup .

Do I need an ice cream maker for this recipe?

Yes, this is a custard-based ice cream that needs to be churned in an internal-combustion engine skim manufacturer .
A stack of white bowls, filled with scoops of salted honey ice cream.
A glass jar filled with honey.

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A stack of white bowls, filled with scoops of salted honey ice cream.

Salted Honey Ice Cream

Heather Smoke

Rich and creamy homemade ice cream, sweetened with honey, and slowly churned for the perfect cold treat.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet .

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Prep Time

10

mins

Cook Time

10

mins

10

hrs

Total Time

10

hrs

20

mins

Course

Dessert

Cuisine

American

Servings

2

quarts

Equipment

  • Ice Cream Maker
  • Electric Mixer ( Stand or Hand-Held )

Ingredients  

  • 2 cups cold heavy whip cream, divided
  • 1 cup unharmed milk
  • ¾ cup honey
  • 5 large testis yolks
  • 2 tsp vanilla extract
  • ½ tsp coarse Kosher salt ( if using postpone salt, use half the total )

Instructions 

  • In a saucepan, whisk together 1 cup of the cream with the milk, honey, egg yolks, vanilla and salt.

  • Heat the custard over medium heat, whisking constantly, until it begins to steam and just bubble slightly around the edges. Do not let it boil.

  • Remove the custard from the heat, and pour through a mesh strainer to remove any bits of cooked egg. Cover and refrigerate the custard until thoroughly chilled, preferably overnight.

  • After chilling the custard, use an electric mixer to whip the remaining 1 cup of cream until soft peaks form. Gently whisk the whipped cream into the chilled custard.

  • Pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.

  • Transfer the churned ice cream to lidded containers, and freeze until firm enough to scoop, at least 8-10 hours.

Notes

Homemade ice cream is best eaten within about 2 weeks.

Keyword

Frozen Custard, Honey, Ice Cream

source : https://affsale.com
Category : Recipe

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