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Finally, homemade ice cream that won’t get icy

Crème Fraîche and Honey Ice Cream

Appears in July-August 2017

12 hours 30 minutes active

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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.

3

cups

Tip

Don’t omit the vodka. Without it, the ice cream won't be as smooth and silky.

12 hours

30 minutes active

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