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By the Book: Ted Allen’s Vanilla Ice Cream with Honey

April 25th 12:04pm, 2012

Ted Allen’s new book, In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks, is for cooks “who love to cook.” From crusty baguettes and duck-fat potatoes to homemade pasta and vanilla ice cream, Allen hasn’t given us Rachel Ray-type recipes that have us in and out of the kitchen in a hop, skip and a jump. These recipes are for people who like to hang out in the kitchen.

Luckily, I fall into that latter camp. I love to cook. I am also a newly wed and have a plethora of new gadgets I want to experiment with, including an ice cream maker. I also happen to have a ton of local honey because it was my wedding favor, and now, let’s just say that I have more than I know what to do with. Putting it in some ice cream seemed like a good use – and it was.

This recipe was easy and straight-forward, an ideal way to spend a few hours in the kitchen. (Nothing’s worse than slaving over the stove just to be disappointed by your results.) The only thing missing from the instructions was the time it would take to thicken the custard until it reaches the desired consistency. For me, that was about 7 to 8 minutes.

The final product didn’t scream with honey flavor but rather tasted like a highly floral scoop of vanilla. But on a warm spring day, that was just fine with me.



Vanilla Ice Cream with Honey
Makes 1 generous quart

Of all the ways to flavor frozen cream, there is nothing more elegant or more versatile than vanilla. For a subtle but noticeable twist, Barry sweetens our batches with the light, floral, slightly minty honey from his beehive on our roof in Brooklyn. This recipe can serve as a base for many variations – two of our favorites follow. Or you can try in-season fruits or even subtle spice combinations.

3 cups heavy cream
1 cup whole milk
½ cup honey
2 vanilla beans, split lengthwise and scraped
4 large egg yolks
1 Tbsp. pure vanilla extract



1. Heat the cream, milk, honey and vanilla beans and seeds in a heavy saucepan over medium heat until hot, being careful not to let the mixture boil and curdle.



2. Lightly whisk the egg yolks in a medium heatproof bowl, then slowly drizzle 1 cup of the hot cream mixture into the yolks while whisking. Pour the yolk mixutre into the saucepan of cream; heat, stirring constantly, until the custard thickens slightly and coats the back of a wooden spoon, again being careful not to let it boil and curdle. (Note: Thickening took about 7 to 8 minutes.)

3. Pour through a fine-mesh strainer to remove the vanilla beans and any bits of cooked egg yolk. Stir in the vanilla extract. Cover the custard with plastic wrap and refrigerate until cold, about 6 hours. You can speed this process dramatically by partially submerging the bowl of custard in a larger bowl of ice water to form an ice bath and stirring the custard occasionally until cold. The colder the custard is, the faster the machine will be able to freeze it for ice cream.



4. Follow the directions on your ice cream maker to freeze. Once the mixture is frozen, put it into the containers and allow it to “ripen” for at least 2 hours in the freezer.



Reprinted from In My Kitchen by Ted Allen with Barry Rice. Copyright (c) 2012. Photos copyright (c) 2012 by Ben Fink. Published by Clarkson Potter/Publishers, a division of Random House, Inc.

Tell us about your favorite ice cream to make at home in the comments section below for a chance to win a copy of In My Kitchen.

And now, we’d like to congratulate Marina, whose comments on last week’s By the Book has won her a copy of Weeknights with Giada. Marina, keep an eye out for an email from the Sauce crew! 

By Meera Nagarajan

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6 Responses to “By the Book: Ted Allen’s Vanilla Ice Cream with Honey”

  1. Colleen Dempsey Dotson Says:
    April 25th, 2012 at 12:40 pm

    I like to keep my ice cream simple like this recipe but with LOTS of berries. My favorite is raspberry with
    4 cups fresh raspberries
    2 cups whipping cream
    1 cup half-and-half cream
    1 cup sugar
    2 teaspoons vanilla extract
    YUMMY! And soooo easy- it makes you never buy store bought ice cream again once you have made your own.

  2. Hugh Says:
    April 25th, 2012 at 1:05 pm

    Brown Butter Ice Cream following the Jeni’s Splendid Ice Cream method. Quite possibly my favorite thing to eat.

  3. Cherie Says:
    April 25th, 2012 at 3:12 pm

    Just use fresh berries…it makes it all worthwhile!

  4. Sarah Says:
    April 25th, 2012 at 9:16 pm

    Fresh mint ice cream. (No chocolate added though. Top with homemade hot fudge sauce)

  5. April Morrison Says:
    April 25th, 2012 at 9:30 pm

    I LOVE a simple pink grapefruit sorbet especially after rich meals of lobster etc. And I add a splash of vodka to give a kick.

  6. Cheryl Says:
    April 28th, 2012 at 3:35 pm

    I wanted to make this as it only used 1/2 cup honey as I”m watching how much sugar I eat. Ths ice cream is just slightly sweet and I thought it was perfect…I also made it without cooking the eggs, as I have my own chickens, and it was just as wonderful. So this recipe by Ted Allen is my very favorite.

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