Ice Cream with Honey and Salted Crackers
Baking and Desserts • European
Description
The amount of crackers added varies depending on their weight. Mine were very light and thin like paper, so it turned out to be quite a small amount by grams. If your crackers are heavier than mine, then their content may be higher than indicated in the recipe. Or just add as much as you feel is necessary.
Ingredients
- 3.2% Milk 5 fl oz
- 10% cream 5 fl oz
- Honey 5 oz
- Corn Starch 3 teaspoons
- Semi-soft cream cheese 0 oz
- Vanilla Pod ½ piece
- Salted crackers 0 oz
Step-by-Step Guide
Step 1
Dissolve the cornstarch in 50 ml of milk and set aside.
Step 2
In a small saucepan, combine the remaining milk, cream, honey, seeds from half the vanilla pod, and a pinch of salt. Mix well, place over medium heat, and bring to almost boiling. Pour in the cornstarch milk and cook, stirring constantly, until thickened. Remove from heat, add the cream cheese, and mix until smooth. Cool to room temperature, then refrigerate overnight.
Step 3
Pour the mixture into an ice cream maker and freeze according to the instructions. In the last couple of minutes of freezing, add the broken pieces of salted crackers. Transfer the finished ice cream to a container and place in the freezer for at least 4 hours until solid.
Step 4
If you don't have an ice cream maker, immediately transfer the ice cream to a container and place it in the freezer. Take it out and stir the contents of the container every 20-30 minutes until fully frozen. Incorporate the crackers into the ice cream just before tasting: press a scoop of ice cream between two crackers like a sandwich, or simply place a scoop of ice cream on top of cracker crumbs for a restaurant-style presentation.
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