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Finally, homemade ice cream that won’t get icy

Crème Fraîche and Honey Ice Cream

12 hours 30 minutes active

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.

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