Wednesday, January 30, 2013

Honey and Brown Sugar Ice Cream

Last week I made Justin his birthday dinner. Yes, we are 8 days apart in age. If I'd been born on my due date, we would've shared a birthday. We're special like that.

For his dinner, I made homemade spinach fettuccine with artichoke pesto, and for dinner we had vanilla olive oil bundt cake. To top off that cake, I kicked it up a notch with some homemade ice cream. Because if you're going to do it, you might as well do it too much.

This vanilla ice cream is decadent. Take your basic vanilla ice cream and add some richness, depth, and a slight caramely-ness.

2 cups whole milk
2 cups heavy cream
1 vanilla bean, split and scraped (for the innards)
1/2 cup brown sugar
1/2 cup white sugar
pinch salt
3 Tbsp honey

1. Warm up all the ingredients in a saucepan until slightly simmering (or just until the sugar has melted).
2. Let the mixture steep on a low simmer for 15 minutes.
3. Cool the milk mixture to room temperature, then chill it in the fridge for at least an hour.
4. Pop it in the ice cream maker for 35 minutes until solid. Freeze.

To the birthday boy, the sweet spoils.


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