Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons 7 1/2ml Unflavored gelatin

  2. 2 tablespoons 30ml Cold water - plus

  3. 1/4 cup 59ml Cold water

  4. 2/3 cup 131g / 4.6oz Sugar

  5. 3 tablespoons 45ml Honey

  6. 2 1/2 cups 592ml Heavy cream - well chilled

  7. 1 1/2 tablespoons 22ml Vanilla

  8. 1/8 teaspoon 0.6ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a small bowl sprinkle the gelatin over the 2 tablespoons cold water and let soften for 15 minutes. In a small heavy saucepan combine the sugar, honey, and the remaining 1/4 cup water, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and remove the pan from the heat. Add the gelatin mixture and stir until the gelatin is dissolved. Transfer the mixture to a metal bowl set in a bowl of ice and cold water and stir until cool. Add 2 cups of the cream, stir the mixture until cold, and with the mixer beat it for 3 minutes, or until thickened and almost double in volume. Add the remaining 1/2 cup cream, vanilla, and salt, beating, and beat the mixture for 30 seconds. Transfer to the ice cream freezer and freeze according to the manufacturer's instructions. This recipe yields 1 quart.


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