About this recipe:This vanilla ice cream recipe is truly special. The vanilla bean gives unbeatable vanilla flavour, and the honey and dark brown soft sugar give it a rich, buttery taste that will have you making this recipe again and again.
1 (18cm) vanilla bean, split lengthways
6 egg yolks
220g dark brown soft sugar
3 tablespoons honey
1/4 teaspoon salt
475ml double cream
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Method Prep:20min › Extra time:4hr chilling › Ready in:4hr20min
In a medium pan, heat the milk and vanilla bean to simmering. Do not boil. In a mixing bowl, whisk together the egg yolks, dark brown soft sugar, honey and salt until light coloured and frothy. While whisking constantly, slowly combine the hot milk with the egg mixture. Transfer the mixture back to the saucepan. Cook over medium heat until mixture reaches 82 degrees C when tested with a sugar thermometer, or becomes thick enough to coat the back of a metal spoon. Remove from heat.
Remove the vanilla bean from the mixture and reserve. Strain custard through a sieve into a large bowl. Scrape seeds from the vanilla bean into the custard. (Vanilla bean pod may be used again.) Stir the double cream into the custard. Cover the surface of the custard with cling film and refrigerate for 4 hours.
When cold, freeze in an ice cream maker according to the manufacturer's directions.
You can substitute 1 tablespoon pure vanilla extract if you don't have a vanilla bean in your pantry. Add the vanilla extract to the custard mixture with the double cream.
Delicious! Such a lovely, buttery flavour. And easy to make.
I don't have a sugar thermometer so just heated the milk/egg mix really slowly, careful not to let it boil, until it coated the back of a metal spoon.
Otherwise I followed the recipe to the letter.
This is joining my ice-cream repertoire! - 07 Aug 2013
I was looking for a vanilla ice- cream but found this and so glad I tried it!. This is seriously nice, smooth and seems to stay softer in the freezer maybe due to sugar content. I added 30mg of vanilla paste to mine instead of pods. Fantastic! - 03 Apr 2015