The last time I bought ice cream, I bought enough to last us for a few weeks.
Or so I thought.
A week went by and, suddenly, we were down to a few measly mouthfuls of vanilla.
This ice cream is my answer to that crisis.
I don’t make ice cream very often — maybe a few times a year — but every time I do I think that I should really do it more often. If you’ve never made your own ice cream before, this recipe is a good place to start — just five ingredients and, unlike many other recipes, this one doesn’t call for making a custard.
Making this ice cream is actually easier than going to the store to buy a pint.
With no custard, this ice cream isn’t as rich as some but the result is a clear honey flavor with no eggy overtones. Unlike most homemade ice creams, this one doesn’t turn rock hard after a few hours in the freezer.
If you’re celebrating Rosh Hashanah (or even if you aren’t) consider pairing a scoop with an apple-y dessert for a sweet start to the new year.
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup honey
- 2 tablespoons vanilla extract or vanilla bean paste
- 1"-2" knob of fresh ginger, peeled and cut into matchsticks
Combine all ingredients in a medium saucepan over moderate heat and cook, stirring occasionally, just until small bubbles begin to form around the edges of the pan. For me, this took about 7 or 8 minutes.
Remove from heat, cover, and let steep for about an hour. Strain out the ginger and discard. Cover the strained mixture and transfer to the refrigerator until thoroughly chilled.
Freeze in an ice cream maker according to the manufacturer's instructions. Freshly churned, the ice cream will be pretty loose but it will firm up in the freezer.