Do you think I can substitute half and half for the heavy cream in this ice cream recipe?
A frozen custard ice cream recipe using eggs, milk, honey, and vanilla.
Ingredients:
6 eggs, beaten
2 cups milk
3/4 cup granulated sugar
3 tbsp honey
1/4 teaspoon salt
2 cups whipping cream
1 tablespoon vanilla extract
Preparation:
In medium saucepan, whisk together eggs, milk, sugar, honey and salt. Cook over low heat, stirring constantly, until mixture is thick enough to coat metal spoon and reaches at least 160 degrees. Cool quickly by setting pan in ice or cold water and stirring for few minutes. Cover and refrigerate until thoroughly chilled, at least 1 hour. When ready to freeze, pour chilled custard, whipping cream and vanilla into 1-gallon ice cream freezer can. Freeze according to manufacturer's directions using 6 parts ice to 1 part rock salt. Transfer to freezer containers and freeze until firm.
Makes 1 1/2 to 2 quarts
My hubby bought me an ice cream maker and my bowl is sitting in the freezer waiting on me. lol
This will be my first time making homemade ice cream.
Thanks!

Yes, I do it every summer.

Yes, but it won't be quite as rich as it would have been using whipping cream. My sister-in-law always used Milnot when when she made home made ice cream and I did not like it at all - not rich enough.

I ended up using whipping cream and going with a different recipe. I made strawberry ice cream and it turned out wonderful!
Thanks

Yes, but it may alter the texture a little bit. If you don't tell anyone, they'll never know. Half 'n Half is rich enough! If the recipe called for whipping the cream, then you'd have to use the cream.
:lol:

no ,don't spoil the ship for a h'pence of tar!!

I'm coming over to your house for icecream! :lol:

Yes but it won't be as rich.