Honey Delight Ice Cream

Ingredients:

2 cups heavy cream

1 cup whole milk

3/4 cup honey

4 large egg yolks

1 teaspoon vanilla extract

Pinch of salt

Method:

In a medium saucepan, combine the heavy cream and whole milk. Place the pan over medium heat and heat the mixture until it begins to steam but avoid boiling it. Remove from heat.

In a separate bowl, whisk together the honey, egg yolks, vanilla extract, and salt until well combined.

Slowly pour the hot cream mixture into the bowl with the egg yolks, whisking constantly to prevent the eggs from curdling.

Once the mixture is well combined, pour it back into the saucepan. Place the pan over low heat and cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes.

Remove the pan from heat and allow the mixture to cool to room temperature.

Once cooled, cover the pan, and refrigerate for at least 4 hours or overnight.

Once the mixture is chilled, transfer it to an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes, or until the ice cream reaches a soft-serve consistency.

Transfer the churned ice cream to an airtight container, and freeze for an additional 2-3 hours, or until it firms up.

Serve your homemade honey ice cream in bowls or cones and enjoy! (IANS)