In our latest issue:

 40 gift ideas, kid-friendly paleo recipes, an eco escape for the whole family  See more >
KIWI magazine

Filed under: Dessert

Ingredients

  • 2 Nielsen-Massey Madagascar Bourbon Whole Vanilla Beans
  • 1 teaspoon natural fruit pectin
  • 1/4 cup sugar
  • 2 1/2 cups whole milk
  • 3 tablespoons milk powder (0% milk fat)
  • 1/2 cup sugar
  • 1/4 cup honey
  • 1 1/2 cups heavy whipping cream (35% fat)
  • 2 egg yolks

Directions

  1. Split the 2 vanilla beans in half and scrape the seeds from each half into a large saucepan. Add the beans. Combine the pectin and 1/4 cup sugar in a bowl and mix to combine.
  2. Add the milk and milk powder to the saucepan. Add 1/2 cup sugar, the honey, cream and egg yolks. Add the pectin mixture. Cook over medium heat to a maximum of 185 degrees, whisking constantly. Remove from the heat and cool in an ice bath until the mixture reaches 39 degrees.
  3. Chill, covered for 12 hours. Strain the mixture and pour into an ice cream freezer container. Freeze using manufacturer's directions.
Makes 1 quart
Advertisements
Advertisement
Advertisement
© 2016 May Media Group, LLC. All rights reserved. Terms of Use | Privacy Policy