Honey-flavored ice cream? Yes please. Try this Honey Almond Brickle Ice Cream recipe today.
Honey Almond Brickle Ice Cream
4 1⁄2 cups milk
3⁄4 cup honey (such as Star Thistle, Orange Blossom or other light citrus honey*)
3⁄4 cup sugar
12 egg yolks
4 1⁄2 cups heavy cream
1 tablespoon vanilla
Honey Almond Brickle
In large saucepan, scald milk, honey and sugar. Stir while warming to dissolve honey and to prevent curdling. Heat until tiny bubbles appear around edges. Do not bring to a boil.
In bowl, whisk egg yolks for 2 minutes, or until somewhat lightened in color. Whisk in cream.
Remove scalded mixture from stove and, whisking constantly, add a little scalded mixture to yolks, to warm them. Stir mixture back into saucepan and place over medium-low heat. Stir constantly for about 15 minutes, or until mixture coats back of spoon.
Strain mixture into bowl, then stir in vanilla. Cover with plastic wrap, pressing plastic wrap directly on surface of mixture. Refrigerate for 3 to 4 hours or overnight.
Freeze according to ice cream machine manufacturer’s instructions. Place in airtight container in freezer while ice cream is freezing. Pack ice cream into airtight container and freeze for several hours for best results. Yields 2 quarts.
*Any honey may be used, these are simply varietal recommendations.
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