Vanilla-Honey Soft Serve Ice Cream
- Total Time
- 40 minutes, plus chilling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 6large egg yolks
- ½cup/100 grams granulated sugar
- ⅓cup/79 milliliters flavorful honey
- 2teaspoons/10 milliliters vanilla extract
- ¼teaspoon fine sea salt
- 3cups/710 milliliters heavy cream
- 3ounces/85 grams cream cheese, cubed, at room temperature
- ⅓cup/79 milliliters whole milk
Nutritional analysis per serving (14 servings)
278 calories; 23 grams fat; 14 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 16 grams sugars; 3 grams protein; 90 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a large bowl, whisk together yolks, sugar, honey, vanilla and salt until smooth.
- Step 2
In a medium saucepan over medium heat, bring cream to a simmer.
- Step 3
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.
- Step 4
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).
- Step 5
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.
Private Notes
Comments
Custard is delicious. Here is an EASY recipe for strawberry soft serve (based on Mark Bittman's food-processor sorbet):
Put 2 cups frozen strawberries in a food processor with 1/3 cup confectioner's sugar and 2/3 cup heavy cream. Process and serve: It's still frozen, so that's all you need to do. Put leftover ice cream in a freezer container. The freezer will harden it to normal ice cream consistency.
In the video the cream cheese is added to the custard in the saucepan, which makes sense, because then I imagine it would have an easier time melting then it would after it's been poured into a bowl; also the video clearly shows the custard being poured directly into the bowl without being strained. I know that usually the written recipe is to be followed instead of the video when there's a discrepancy, but in this instance the video seems preferable. Thoughts?
Always a good idea to strain any kind of custard based ice cream so that you remove and egg bits that might have coagulated together despite your best efforts to heat the mixture to just the right temperature. Yes you can add the cream cheese on the stove -- again be careful not to overheat though.
I made as written except I left out the cream cheese (didn't have it). I froze it in an ice-cream maker. I found straining the custard was important. I like but don't love the results - I find it a little sweet and eggy. I'm looking for something like the honey soft serve ice-cream we ate at Honey Paw in Portland, Maine, and this is not quite it. Still good!
Made this recipe twice and came out great both time. Very important to use good flavorful honey, takes a little while but worth it. Goes well on it’s one or with a variety of dessert, good substitue to vanilla ice cream.
Try to make with barista blend oat milk and fairlife creamer or something
Advertisement