Honey Vanilla Bean Ice Cream

Honey Vanilla Bean Ice Cream

  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1 vanilla bean
  • 1/2 cup raw honey
  • 5 egg yolks
  • 1 tablespoon orange liqueur, such as Grand Marnier

Combine the cream, milk and vanilla bean seeds in a saucepan.  Bring to a gentle simmer over medium heat.

In a bowl, whisk together the honey and egg yolks until smooth.  When the cream starts to steam, gradually whisk a cup of the hot cream into the honey/eggs, then scrape it back into the saucepan.  Cook the custard, whisking constantly, over medium heat, until the custard thickens enough to coat the back of a spoon.  Remove from the heat and whisk in the liqueur.  Pour through a mesh strainer to remove any bits of cooked egg.

Cover the custard with plastic wrap, resting right against the surface of the custard, and refrigerate overnight.

Churn the chilled custard in your ice cream maker according to the manufacturer's instructions, then transfer to a container and freeze until firm, about 4-6 hours.


Yields about 2 quarts


Recipe from Curly Girl Kitchen

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