This is a refreshing change from the heavy custard recipes that don’t always compliment desserts. In fact, I like this more than the custard in most cases.
2 cups heavy cream
1 cup whole milk
1/2 cup monk fruit or sugar
2 tablespoons honey
2 tablespoons powdered milk
2 tablespoons amaretto or vodka
1/2 teaspoon fine sea salt
1 tablespoon pure vanilla paste or extract
Place your ice cream container that you will be using to store your ice cream, in the freezer. This keeps ice cream from melting as you scoop it in.
Working in a blender, blend all ingredients together.
Scrape the sides occasionally until smooth.
Pay attention to the powdered milk that it doesn’t clump.
The ice cream mixture can be covered and refrigerated at this point for up to 1 day, or until you feel it is cold enough to churn.
When ready, pour mixture into an ice cream maker and churn.
Use an ice cream scoop to create serving portions in the container you froze.
Remove ice cream 5 minutes before serving.
Adapted from Dorie Greenspan
