Um. Remember yesterday when I was all excited to travel with Hubby to his job meetings this summer? Well. Guess who left without me this morning? Apparently, 200 pounds of dogs, the wife and 2 guys from his office would make for a very crowded Ford Edge to ride in for six hours. I didn’t get to go this time.
Of course I pouted. For a minute. Then I got over it, kissed Hubby goodbye, and made ice cream.
Really, really good ice cream. This Honey Yogurt Ice Cream was so much fun to make. It’s the first time I’ve used eggs to make an ice cream (remember, I’m a rookie at this). Using them makes a fuller, richer ice cream than the others I’ve made so far. I was surprised at how well the honey flavor broke through the tangy flavor of the yogurt. This recipe of creamy goodness had the perfect blend of flavors and took just 10 minutes or so of hands on time. It came out perfect. Again
To start this recipe, you’ll need to slowly heat 3/4 cup of milk, 3/4 cup of heavy cream and 3 tablespoons of honey in a large saucepan. You’ll want to bring it close to boiling, without actually boiling it. And, you must stir constantly as you heat the mixture. When it’s good and hot, remove from the heat and set aside while you do the next step:
You can use regular sugar, but I highly recommend this superfine baker’s sugar (in the same aisle at the grocery store as regular sugar). It’s, well, super fine and dissolves nicely into whatever you’re making. I recently discovered it and love the creamy texture it gives things. Like ice cream!
Now, add just a little bit of the milk, cream and honey mixture you heated through in the beginning. Just a little. To temper the eggs so they don’t scramble. Whisk constantly until your mix looks like this.
Now, put the egg mixture into the pan with the rest of the milk, cream and honey mixture and whisk over low heat until you start to notice it thickening a little. At this point, pour the mixture in a bowl and let it cool. Then, put it in the refrigerator for 30 minutes.
Whisk it until you have a smooth mixture like this, and pour into your ice cream maker. According to your ice cream maker’s instructions, turn it on and let it process into a magical, wonderful ice cream. This took my Cuisinart model about 15 minutes.
…with a little bit of orange blossom honey. What a great summer sundae! This recipe made about a quart of ice cream. At this point I really didn’t care anymore that Hubby left me home today. There’s always next time, right?
Yep, Day 2 of my 98 days of summer has gone pretty well so far. How was your day?
Honey Yogurt Ice Cream Recipe
- 3/4 cup milk (any kind will do)
- 3/4 cup heavy cream
- 3 tablespoons honey
- 1/2 cup superfine sugar
- 4 egg yolks
- 2 cup plain yogurt
- 1 teaspoon lemon juice
Add milk, cream and honey into a large saucepan and bring slowly almost to a boil. Stir constantly. Remove from heat
Beat sugar and egg yolks together in a large bowl until foamy. Slowly pour in a little of the milk mixture, stirring constantly. Combine with the milk mixture in the saucepan and return to stove. Cook over low heat, stirring constantly, until the mixture thickens slightly. About 3 minutes. Transfer to a large bowl and cool. Then, refrigerate for 30 minutes.
Stir in the yogurt and lemon juice, then freeze in an ice cream maker according to manufacturer’s instructions. Transfer to a covered container and keep in freezer.
If you don’t have an ice cream maker you can still make this! Read David Lebovitz’s easy, detailed instructions on how to make ice cream without an ice cream maker HERE.