MONTHLY DESSERT RECIPES
Honey Vanilla Ice Cream
Steps:
1. In a medium pan, heat the milk and vanilla bean to simmering. Do not boil. In a mixing bowl, whisk together the egg yolks, brown sugar, honey, and salt until light colored 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 180 degrees Fahrenheit (82 degrees Celsius) when tested with a candy thermometer, or becomes thick enough to coat the back of a metal spoon. Remove from heat.
2. Remove the vanilla bean from the mixture and reserve. Strain custard into a large bowl. Scrape seeds from the vanilla bean into the custard. (Vanilla bean pod may be used again.) Stir the heavy cream into the custard. Cover the surface of the custard with plastic wrap and refrigerate for 4 hours.
3. When cold, freeze in an ice cream maker according to the manufacturer's directions.
Have you ever wanted to make your own ice cream at home? It’s a time lengthy project, but nonetheless worth every minute of it. Plus you can do it with a friend and kill time by watching a movie or three or maybe just binging a show together. Here’s how to make
Facts:
4 hours and 30 minutes
12 servings
277 calories
Ingredients
2 cups milk
1 (7 inch) vanilla bean, split lengthwise
6 egg yolks
1 cup packed brown sugar
3 tablespoons honey
1/4 teaspoon salt
2 cups heavy cream
Rose Ice Cream
Do you like floral in food? Will you make this rose ice cream?This rose ice cream is a delicious treat that's delicately flavored with rose water and vanilla. A simple recipe that can easily be made in your ice cream maker.
Facts:
35 minutes
6 servings
145 calories
Ingredients
3/4 cup whole milk
1/2 cup white sugar
16 fluid ounces heavy/whipping cream
1/2 teaspoon pure vanilla extract
1/4 cup rose water
1 drop pink food coloring
Steps
1. Combine the milk and sugar in a large bowl using a hand mixer until the sugar is dissolved (about 2 minutes).
2. Add the remaining ingredients and continue mixing until combined. The concentration of rose water can vary, so it's a good idea to build up to the 1/4 cup (4 tablespoons) a tablespoon at a time so you can give it a taste and add more without adding too much.
3. Pour the mixture into the bowl of your ice cream maker and run the machine for about 30 minutes or until it reaches the consistency you like.
4. Serve immediately or transfer to a container and freeze until it's more firm.