Crème Fraîche and Honey Ice Cream
Straight out of the machine, the ice cream will be very soft, but it will firm to a scoopable consistency after several hours in the freezer. The eggs in this recipe are not fully cooked. If you avoid undercooked eggs, follow these instructions: After whisking the hot half-and-half into the eggs, return the mixture to the saucepan and cook over medium heat, stirring constantly, until slightly thickened and the mixture reaches 165°F, 1 to 2 minutes. Pour through a mesh strainer into a bowl, then continue with the recipe. We loved the honey version of this ice cream, but also created two flavor variations: orange-clove and chocolate-candied ginger.
large egg plus 1 large egg yolk
cup white sugar
01In a large bowl, whisk together the egg, yolk, sugar and salt until pale and thick, about 2 minutes. Set aside. In a small saucepan over medium-high, bring the half-and-half and honey to a simmer, stirring to combine. While whisking, slowly pour the hot milk mixture into the egg mixture. Add the crème fraîche, vanilla and vodka, then whisk until smooth. Cover and refrigerate until cold, at least 4 hours or up to 24 hours.
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