Extra Hot Ice Cream
A proper custard base, eight yolks and three cups of cream, with Extra Hot doing the work that vanilla usually gets credit for. The heat arrives late and stays, which is exactly what you want against something this cold and rich. Churn it and let it firm up.
Ingredients
- 8 eggs, room temperature
- 1 cup granulated sugar
- 1/3 cup Mike's Hot Honey - Extra Hot, plus more for drizzling
- 1/4 tsp salt
- 3 cups heavy cream
- 1 cup full fat milk
- 1 tbsp vanilla extract
Featuring
Directions
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Separate the eggs and beat the yolks with the sugar, salt and Mike's Hot Honey - Extra Hot until fluffy, about 5 minutes.
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Heat the heavy cream and milk in a saucepan until hot but not boiling.
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Slowly whisk the hot cream mixture into the egg yolk mixture.
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Return the mixture to the stove and cook, stirring, until thickened.
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Strain the custard into a bowl, stir in the vanilla extract, cool in an ice bath, then refrigerate.
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Churn in an ice cream maker according to manufacturer instructions, then transfer to the freezer to firm up before serving.
