Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Total:
1 hr 30 min
Active:
1 hr 30 min
Yield:
1 quart
Level:
Easy

Ingredients

Directions

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.;

IDEAS YOU'LL LOVE

Bittersweet Chocolate Ice Cream

Recipe courtesy of Food Network Kitchen

Avocado Ice Cream

Recipe courtesy of Irene Wong

Amaretti Ice Cream Balls

Recipe courtesy of Rachael Ray

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Creamed Spinach

Recipe courtesy of Tyler Florence

Chocolate Cake with Divinity Icing

Recipe courtesy of Trisha Yearwood

Cream of Broccoli Soup

Honey-Almond Madeleines

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking