Vanilla Ice Cream With Honey Recipe 465

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HONEY VANILLA ICE CREAM



Honey Vanilla Ice Cream image

There's nothing better than homemade ice cream! Honey Vanilla Ice Cream is so delectable! It's perfect on its own, with cake, pies or with chocolate sauce.

Provided by Emily Sunwell-Vidaurri

Categories     Sweet Treats

Time 30m

Number Of Ingredients 4

3 cups raw cream or organic/grass-fed whipping cream (See About page for Resources)
1 tbsp + 1 tsp gluten free organic vanilla extract
¼ - ½ cup light colored raw honey (I use local raw clover creamed honey)
2 tbsp grass-fed collagen (

Steps:

  • Add cream, vanilla and honey to blender.
  • Blend on a lower setting just until smooth and combined, about 3-5 seconds. Be careful not to blend too long, you don't want the cream to turn to butter or get a lot of air in the mixture. If any foam forms on the top, remove this with a spoon.
  • Pour mixture into ice cream maker.
  • Turn machine on and mix according to your ice cream maker's instructions.
  • Ice cream will start to have a "soft serve" texture when it is done. This is my family's favorite way to eat it. If you prefer it to be a little firmer or need to serve it later, place in the freezer to harden.

Nutrition Facts : Calories 318 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 34 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1/2 cup, Sodium 25 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

HONEY VANILLA ICE CREAM



Honey Vanilla Ice Cream image

This is the best homemade vanilla ice cream I've ever had. The honey and brown sugar give it a rich, buttery taste that can't be beat.

Provided by M. McCarthy

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Vanilla Ice Cream Recipes

Time 4h30m

Yield 12

Number Of Ingredients 7

2 cups milk
1 (7 inch) vanilla bean, split lengthwise
6 egg yolks
1 cup packed brown sugar
3 tablespoons honey
¼ teaspoon salt
2 cups heavy cream

Steps:

  • In a medium pan, heat the milk and vanilla bean to simmering. Do not boil. In a mixing bowl, whisk together the egg yolks, brown sugar, honey, and salt until light colored and frothy. While whisking constantly, slowly combine the hot milk with the egg mixture. Transfer the mixture back to the sauce pan. Cook over medium heat until mixture reaches 180 degrees Fahrenheit (82 degrees Celsius) when tested with a candy thermometer, or becomes thick enough to coat the back of a metal spoon. Remove from heat.
  • Remove the vanilla bean from the mixture and reserve. Strain custard into a large bowl. Scrape seeds from the vanilla bean into the custard. (Vanilla bean pod may be used again.) Stir the heavy cream into the custard. Cover the surface of the custard with plastic wrap and refrigerate for 4 hours.
  • When cold, freeze in an ice cream maker according to the manufacturer's directions.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 27.7 g, Cholesterol 160 mg, Fat 17.7 g, Protein 3.5 g, SaturatedFat 10.4 g, Sodium 89.5 mg, Sugar 26.2 g

VANILLA ICE CREAM WITH HONEY RECIPE - (4.6/5)



Vanilla Ice Cream with Honey Recipe - (4.6/5) image

Provided by nnlester

Number Of Ingredients 6

3 cups heavy cream
1 cup whole milk
1/2 cup honey
2 vanilla beans, split lengthwise and scraped
4 large egg yolks
1 tablespoon pure vanilla extract

Steps:

  • Heat the cream, milk, honey and vanilla beans and seeds in a heavy saucepan over medium heat until hot, being careful not to let the mixture boil and curdle. Lightly whisk the egg yolks in a medium heatproof bowl, then slowly drizzle 1 cup of the hot cream mixture into the yolks while whisking. Pour the yolk mixture into the saucepan of cream; heat, stirring constantly, until the custard thickens slightly and coats the back of a wooden spoon, again being careful not to let it boil and curdle. Pour through a fine-mesh strainer to remove the vanilla beans and any bits of cooked egg yolk. Stir in the vanilla extract. Cover the custard with plastic wrap and refrigerate until cold, about 6 hours. You can speed this process dramatically by partially submerging the bowl of custard in a larger bowl of ice water to form an ice bath and stirring the custard occasionally until cold. The colder the custard is, the faster the machine will be able to freeze it for ice cream. Follow the directions on your ice cream maker to freeze. Once the mixture is frozen, put it into containers and allow it to "ripen" for at least 2 hours in the freezer.

HOMEMADE VANILLA HONEY ICE CREAM



Homemade Vanilla Honey Ice Cream image

My grandpa used to make tis with a hand churned ice cream maker, I have adapted it somewhat for an up to date "new fangled" ice cream machine. Since he was a bee farmer he had this made every honey bee season.

Provided by kittenangel2001

Categories     Frozen Desserts

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 5

2 cups half-and-half
2 cups whipping cream
1 (14 ounce) can eagle brand sweetened condensed milk (NOT evaporated milk)
2 tablespoons vanilla extract
1/2 cup honey, pure clover variety*

Steps:

  • In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.
  • *You can substitute maple syrup for the Honey to make it into maple ice cream.
  • Variations.
  • Fresh Fruit Ice Cream: Reduce half-and-half to 1 cup. Add 1 cup pureed or mashed fruit (bananas, peaches, strawberries, etc.) and few drops food coloring if desired. Proceed as above.
  • Refrigerator-Freezer Method: Omit half-and-half. Whip whipping cream. In large bowl, combine sweetened condensed milk and vanilla; mix well. Fold in whipped cream. Pour into 9x5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm. Freeze leftovers.

Nutrition Facts : Calories 344.6, Fat 22.2, SaturatedFat 13.8, Cholesterol 80.5, Sodium 74.4, Carbohydrate 32.8, Sugar 30, Protein 4.7

VANILLA ICE CREAM WITH HONEY



Vanilla Ice Cream With Honey image

Provided by Ted Allen

Time 30m

Yield 1 generous quart

Number Of Ingredients 6

3 cups heavy cream
1 cup whole milk
1/2 cup honey
2 vanilla beans, split lengthwise and scraped
4 large egg yolks
1 tablespoon pure vanilla extract

Steps:

  • Heat the cream, milk, honey and vanilla beans and seeds in a heavy saucepan over medium heat until hot, being careful not to let the mixture boil and curdle.
  • Lightly whisk the egg yolks in a medium heatproof bowl, then slowly drizzle 1 cup of the hot cream mixture into the yolks while whisking. Pour the yolk mixture into the saucepan of cream; heat, stirring constantly, until the custard thickens slightly and coats the back of a wooden spoon, again being careful not to let it boil and curdle.
  • Pour through a fine-mesh strainer to remove the vanilla beans and any bits of cooked egg yolk. Stir in the vanilla extract. Cover the custard with plastic wrap and refrigerate until cold, about 6 hours. You can speed this process dramatically by partially submerging the bowl of custard in a larger bowl of ice water to form an ice bath and stirring the custard occasionally until cold. The colder the custard is, the faster the machine will be able to freeze it for ice cream.
  • Follow the directions on your ice cream maker to freeze. Once the mixture is frozen, put it into containers and allow it to "ripen" for at least 2 hours in the freezer.

HONEY ICE CREAM



Honey Ice Cream image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 6 cups

Number Of Ingredients 4

1 cup whipping cream
1 cup half-and-half
3/4 cup raw local honey
1 tablespoon vanilla extract

Steps:

  • Combine the cream, half-and-half, honey and vanilla in the canister of a commercial ice-cream maker and stir to combine. Freeze per manufacturer's instructions.

OLD FASHIONED HOMEMADE VANILLA ICE CREAM RECIPE



Old Fashioned Homemade Vanilla Ice Cream Recipe image

Provided by Six Sisters Stuff

Yield 8

Number Of Ingredients 5

2 cups heavy cream
1 cup whole milk
3/4 cup sugar
2 teaspoons vanilla
Pinch salt

Steps:

  • Whisk all ingredients together until sugar dissolves.
  • Pour into the bowl of an ice cream machine.
  • Freeze according to the ice cream maker's instructions.
  • After the ice cream is made, transfer to an airtight container, cover tightly and freeze .
  • Serve with your favorite toppings.

HONEY VANILLA ICE CREAM



Honey Vanilla Ice Cream image

Another recipe using the Kitchen Aid ice cream attachment. Again, my apologies to the person who gave it to me.

Provided by CJAY8248

Categories     Frozen Desserts

Time 30m

Yield 1 quart, 4-6 serving(s)

Number Of Ingredients 4

1 cup milk
3/4 cup honey
2 eggs
2 cups whipping cream

Steps:

  • In saucepan, over medium heat, combine milk and honey. Stir occasionally until hot.
  • Pour into blender.
  • With machine running add eggs. Stir in cream.
  • Chill thoroughly.
  • Make in ice cream machine following manufacturer's instructions.
  • Cooking time is freezing time.

Nutrition Facts : Calories 678.6, Fat 48.6, SaturatedFat 29.6, Cholesterol 264.6, Sodium 113.2, Carbohydrate 58.7, Fiber 0.1, Sugar 52.4, Protein 7.8

VANILLA-HONEY SOFT SERVE ICE CREAM



Vanilla-Honey Soft Serve Ice Cream image

You don't need an ice cream maker for rich, custardy ice cream. With the help of an electric mixer and food processor, you can create ice cream with the texture of soft serve. One of the keys to a silky texture without the ice crystals that plague other no-churn ice cream recipes is using cream cheese (a trick picked up from Jeni Britton Bauer of Jeni's Splendid Ice Creams). This helps hold the custard's emulsification even during freezing. This ice cream is best served right out of the food processor or blender, but if you want to make it entirely ahead, take it out of the freezer 20 minutes before serving. If you would like to make this recipe with an ice cream maker, freeze the custard according to manufacturer's directions after cooling it completely.

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 40m

Yield About 1 1/2 pints

Number Of Ingredients 8

6 large egg yolks
1/2 cup/100 grams granulated sugar
1/3 cup/79 milliliters flavorful honey
2 teaspoons/10 milliliters vanilla extract
1/4 teaspoon fine sea salt
3 cups/710 milliliters heavy cream
3 ounces/85 grams cream cheese, cubed, at room temperature
1/3 cup/79 milliliters whole milk

Steps:

  • In a large bowl, whisk together yolks, sugar, honey, vanilla and salt until smooth.
  • In a medium saucepan over medium heat, bring cream to a simmer.
  • Whisking the yolks constantly, slowly pour half the hot cream into the egg mixture. Scrape custard back into saucepan and cook over medium-low heat, stirring constantly, until custard is thick enough to coat the back of a spoon (180 degrees on an instant-read or candy thermometer). Do not let mixture come to a simmer or it could curdle. Strain into a heatproof bowl and whisk in cream cheese until completely melted.
  • Nestle bowl in a larger bowl filled with ice water. Using a hand mixer or immersion blender, whip custard until thick and cold, about 5 minutes. Spoon mixture into 3 or 4 ice cube trays. Freeze for at least 3 hours or overnight (or up to 1 week).
  • Using an offset spatula or butter knife, pop out ice cream cubes. Transfer to a food processor or blender. Pulse cubes with milk until the ice cream is smooth and has the consistency of soft serve. Serve immediately, or return to container and freeze for up to 1 week.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 23 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 90 milligrams, Sugar 16 grams

BEST EVER VANILLA ICE CREAM



Best Ever Vanilla Ice Cream image

This ice cream is technically a custard since it contains eggs. After lots of testing (and tasting), I've found that eggs are the key to making a smooth and creamy ice cream at home that rivals what you can get at a premium ice cream shop. -Peggy Woodward, Taste of Home Senior Food Editor

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4.5 cups.

Number Of Ingredients 6

2 cups heavy whipping cream
2 cups 2% milk
3/4 cup sugar
1/8 teaspoon salt
1 vanilla bean
6 large egg yolks

Steps:

  • In a large heavy saucepan, combine cream, milk, sugar and salt. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

Nutrition Facts : Calories 310 calories, Fat 23g fat (14g saturated fat), Cholesterol 188mg cholesterol, Sodium 78mg sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 5g protein.

VANILLA ICE CREAM WITH HONEY



Vanilla Ice Cream With Honey image

Yield 1 generous quart

Number Of Ingredients 0

Steps:

  • Heat the cream, milk, honey and vanilla beans and seeds in a heavy saucepan over medium heat until hot, being careful not to let the mixture boil and curdle.Lightly whisk the egg yolks in a medium heatproof bowl, then slowly drizzle 1 cup of the hot cream mixture into the yolks while whisking. Pour the yolk mixture into the saucepan of cream; heat, stirring constantly, until the custard thickens slightly and coats the back of a wooden spoon, again being careful not to let it boil and curdle.Pour through a fine-mesh strainer to remove the vanilla beans and any bits of cooked egg yolk. Stir in the vanilla extract. Cover the custard with plastic wrap and refrigerate until cold, about 6 hours. You can speed this process dramatically by partially submerging the bowl of custard in a larger bowl of ice water to form an ice bath and stirring the custard occasionally until cold. The colder the custard is, the faster the machine will be able to freeze it for ice cream.Follow the directions on your ice cream maker to freeze. Once the mixture is frozen, put it into containers and allow it to "ripen" for at least 2 hours in the freezer.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 823

VANILLA ICE CREAM



Vanilla Ice Cream image

No cooking involved in this recipe for homemade ice cream using just cream, sugar, and vanilla with your ice cream maker.

Provided by Ginger

Categories     Desserts     Frozen Dessert Recipes     Ice Cream     Vanilla Ice Cream Recipes

Time 3h30m

Yield 8

Number Of Ingredients 4

2 cups heavy whipping cream
2 cups half-and-half cream
¾ cup white sugar
1 tablespoon vanilla extract

Steps:

  • In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
  • Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
  • Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 23.2 g, Cholesterol 103.9 mg, Fat 29 g, Protein 3 g, SaturatedFat 18 g, Sodium 47.6 mg, Sugar 19.1 g

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23 hours ago 3. Preheat oven to 350° F. In a bowl, cream together the butter, honey, and vanilla until combined, 3-5 minutes. Add the flour, baking soda, cinnamon, and salt. Beat until combined. Mix in the white chocolate. Add 1 tablespoon of water at a time, until the dough comes together and forms a ball.
From halfbakedharvest.com


PHILADELPHIA-STYLE VANILLA ICE CREAM | A HINT OF HONEY
2011-01-28 Philadelphia-Style Vanilla Ice Cream INGREDIENTS. 2 cups heavy cream 1 cup whole milk 1 vanilla bean, split lengthwise 3/4 cup sugar 3/4 tsp. vanilla extract pinch salt. DIRECTIONS. 1. Pour 1 cup of cream into a medium saucepan and add the sugar and a pinch of salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the ...
From ahintofhoney.com


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