Vanilla ice cream with honey
Votes: 4
Time: 30 min.
Complexity: easily
Quantity: 1000 ml.
Complexity: easily
Quantity: 1000 ml.
Vanilla ice cream with honey - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups of cream with 33% fat content
- 1 cup whole milk
- 1/2 cup honey
- 2 vanilla pods, cut in half lengthwise and seeds scraped out
- 4 large egg yolks
- 1 tbsp. vanilla extract
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Cooking the dish according to the recipe:
- Heat the cream, milk, honey, and vanilla bean seeds in a heavy-bottomed saucepan over medium heat. Do not bring to a boil.
- Place the egg yolks in a bowl and lightly beat. While whisking, slowly pour in 1 cup of the hot milk mixture. Pour the egg mixture into the saucepan with the milk mixture and heat, stirring constantly, until the mixture thickens. Check the consistency of the custard by running your finger along a spoon. If the custard is ready, it will leave a clear line.
- Strain the cream through a sieve and stir in vanilla extract. Chill the cream in a bowl set over ice.
- Freeze the custard in an ice cream maker for the time indicated in your ice cream maker's instructions. Once frozen, transfer the mixture to a clean container and freeze for 2 hours.
In the article you will read What to do with vanilla beans.
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