This vanilla bean ice cream recipe is simple to make, is deliciously creamy, and contains notes of brown sugar and honey.
Preparation: 16 hr.
Freeze time: 3+ hr.
Yield: 1 quart
Vanilla Bean Ice Cream
2 c. heavy whipping cream
1 c. whole milk
½ c. light brown sugar
¼ c. honey
2 tsp. vanilla bean paste
¼ tsp. salt
Before making the ice cream, the ice cream bowl being used needs to be chilled properly in the freezer, for at least 15 hours.
In a medium-sized mixing bowl, whisk together the heavy cream, milk, brown sugar, honey, vanilla, and salt until the sugar is completely dissolved in the solution, approximately 2 minutes. Set up the ice cream bowl to be used, and start by turning the mixer on to the stir speed. While the mixer is running, slowly pour the mixture into the bowl. Leave the mixture to churn for 20-30 minutes, until the ice cream begins to solidify. Transfer the ice cream to a freezer-safe airtight container and freeze for at least 3 hours before serving. Enjoy!
Store the ice cream in the freezer and enjoy for up to 1 week after making.
If you make this recipe I would love to see and know what you think! Tag me on instagram @doughlights and use #doughlights. Thanks for stopping by!