Ice Cream with Honey and Christmas Spices

⏳ Time

6 hours

🥕 Ingredients

🍽️ Servings

Description

After straining, rinse the vanilla pod with water, dry it, and place it in the sugar bowl. The result is vanilla sugar. If you are using a non-liquid type of honey, melt it in a water bath beforehand to measure the required amount for the recipe correctly.

Ingredients

Cream 22% - 17 fl oz
3.2% Milk - 7 fl oz
Sugar - ⅓ cup
Egg white - 5 pieces
Honey - 4.9 oz
Vanilla Pod - 1 piece
Cinnamon - 1 piece
Ground Nutmeg - a pinch
Clove - 1 piece
Candied fruits - 0.4 oz
Brandy - 1 teaspoon

Step by Step guide

Step 1

Using the tip of a knife, split the vanilla pod lengthwise, open it up, and scrape out all the black seeds. Set aside.

Step 2

In a heavy-bottomed saucepan, combine the cream, milk, and all the spices, including the candied ginger, vanilla seeds, and the pod itself. Place over heat, bring to a boil, remove from heat, and let it sit covered at room temperature until completely cooled.

Step 3

Whisk the egg yolks with the sugar in a water bath until pale yellow and creamy, then add the brandy and whisk until thickened and smooth. Remove from heat and continue whisking for another five minutes until cooled.

Step 4

Strain the milk-cream mixture through a sieve and return it to the heat. Add the honey, bring it back to a boil, stir, remove from heat, and gradually mix it into the whipped yolks while constantly stirring to avoid curdling. Return the mixture to the saucepan, place over medium heat, and cook, stirring constantly with a wooden spoon, until the custard thickens to the consistency of liquid sour cream. Make sure to scrape the edges and bottom of the saucepan to prevent the custard from burning. Do not let it boil. Remove from heat.

Step 5

Place the saucepan with the custard over a cold water bath. To do this, fill a large bowl with very cold water and ice cubes. Set the saucepan with the custard on top. Stir the custard occasionally until it is completely cooled. Then remove the saucepan from the water bath, cover tightly with a lid, and refrigerate overnight.

Step 6

Take the ice cream out of the refrigerator, transfer it to the ice cream maker, and churn according to the instructions for 20–40 minutes. Transfer the ice cream to a container and place it in the freezer for at least 3 hours until fully set.

Step 7

If you do not have an ice cream maker, immediately transfer the ice cream to a container and place it in the freezer. Stir the contents of the container every 20–30 minutes until set.