Honey Chocolate Ice Cream
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/4 cup honey
1/4 cup unsweetened cocoa powder
4 large egg yolks
1 teaspoon vanilla extract
1/2 cup chocolate chips or chopped chocolate (optional)
In a medium saucepan, combine the heavy cream, milk, sugar, honey, and cocoa powder. Place the saucepan over medium heat and whisk until the mixture is well combined and starts to steam. Remove from heat.
In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1 cup of the hot cream mixture into the egg yolks while continuously whisking. This will temper the yolks and prevent them from curdling.
Pour the egg mixture back into the saucepan with the remaining cream mixture. Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 5-7 minutes. Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract. Let the mixture cool for a few minutes, then cover and refrigerate for at least 4 hours or until chilled.
Once the mixture is chilled, transfer it to an ice cream maker and churn according to the manufacturer’s instructions. If desired, add the chocolate chips or chopped chocolate during the last few minutes of churning.
Transfer the churned ice cream to an airtight container and freeze for an additional 2-3 hours to firm up.
Serve the homemade honey chocolate ice cream in bowls or cones and enjoy! (IANS)