Honey Ice Cream
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
48
Spice
39
Sweetness
64
Sourness
32
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
Heat milk to boiling point in a saucepan
2
Cover pan and remove from heat
3
Whisk egg yolks and honey together in a bowl until thickened
4
Stir in vanilla and cinnamon
5
Slowly pour hot milk into the egg yolk mixture, whisking constantly
6
Return the mixture to a saucepan and cook over a low heat, stirring with a wooden spoon, until thickened slightly (coating the back of the spoon)
7
Do not allow to boil
8
Allow custard to cool to room temperature
9
Loosely cover the mixture with plastic wrap and refrigerate until cold (a minimum of 3 hours)
10
Freeze in an ice cream maker until just beginning to set
11
Stir in sour cream and freeze in the ice cream maker until set