Homemade Honey-Vanilla Ice Cream
Happy National Ice Cream Day!
That’s right, today is the day that Americans celebrate one of the most popular desserts in the country. Every third Sunday in July since 1984 (thanks President Ronald Reagan!) the USA gathers together to eat a scoop of happiness, for no other reason, we think, than just because ice cream is plain ‘ol good!
So be sure that sometime today, you join your fellow Americans in dusting the ice cream maker off and whipping up a pint of our summer delicious, melt-in-your-mouth homemade Honey-Vanilla Ice Cream.
- In a medium saucepan over medium heat, heat the first 3 ingredients until hot, but NOT boiling, about 5 minutes.
- Make the custard:
- In a medium bowl, whisk the egg yolks.
- Drizzle 1 cup of the hot cream mixture into the yolks, whisking continuously.
- Pour cream/egg yolk mixture back into the saucepan over medium heat, and whisk until custard thickens slightly, about 5 minutes.
- Pour custard through a fine-mesh strainer.
- Scrape the vanilla seeds from the vanilla beans into the custard.
If this is your first time using an authentic vanilla bean, the looks of it can be quite intimidating. Don’t fear, it’s pretty simple to extract the luscious vanilla seeds from the bean pod, and there truly is nothing better than using fresh vanilla in ice cream.
- Holding onto the hooked end of the bean as a “handle”, take a sharp paring knife and cut the pod lengthwise into two halves.
- Still holding onto the “handle”, run the unsharpened side of the knife down each length of the opened pod half, removing all the seeds.
- Add the vanilla extract (optional).
- Cover and chill for 1 hour.
- Following the directions on your ice-cream maker, churn the custard.
- Transfer into airtight containers and freeze for at least 2 more hours.
When it’s time to enjoy your Honey-Vanilla Ice Cream (which is probably in exactly 2 hours!), you don’t want to have to wait any longer than necessary to dig in, so make sure you have a ScoopTHAT! II handy so there’s no waiting for the ice cream to thaw before your scooper can scoop it out. Introducing the world’s first thermo-ring heated scooping edges ice cream scoop, that for serious ice cream lovers is kind of like the best invention ever.
Within the handle lies the magic. The see-through handle not only makes the ScoopTHAT! II a unique and artful piece, but you’re able to see the actual thermo-ring. The science geeks of the group may understand better how this ice cream scoop works, but the basics involve using a non-electric and self-replenishing biodegradable liquid that transfers heat from the handle to the scooping edges. The thermo-ring is active at all times, so there’s no heating or batteries needed.
This simple, yet stunning ice cream scoop not only has a classic shaped bowl that is ideal for scooping out perfect balls of ice cream, but the ice cream actually maintains its shape after being dropped in the bowl, due to the non-stick and insulated scoop bowl. Simply scoop your ice cream out and be amazed at the ease and simplicity!
Alright, enough talking and more eating!
Enjoy your National Ice Cream Day. Thank you America!
Tags: dessert, desserts, DIY, easy, food, homemade, homemade ice cream, honey, honey ice cream, honey vanilla ice cream, ice cream, ice cream day, ice cream scoop, make, national ice cream day, scoopthat! II, vanilla, vanilla ice cream, vanilla seed
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Dani lives in North Carolina with her two preschoolers. She is a stay-at-home/work-at-home mom who loves to clean and organize anything and everything. Her happiness is found in Jesus, days at the spa, and combating dark chocolate peanut butter cups with everyday workouts at the gym. She owns a wedding, lifestyle, and freelance photography business, Dani Nicole Photography.