Honey Butter Shortbread Ice Cream

INGREDIENTS

Ice Cream

• 2 cups heavy whipping cream

• 1 cup whole milk

• ¼ cup honey

• ¼ cup sugar

• ⅛ tsp salt

• ½ cup shortbread cookies, crumbled

Honey-Butter Swirl

• ¼ cup honey

• 2 tbsp unsalted butter, softened

• ¼ tsp salt

DIRECTIONS

1. Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.

2. Combine the cream, milk, honey, sugar, and salt in the Classic Batter Bowl and whisk for 1 minute, or until the sugar and honey are dissolved. Place the bowl in the refrigerator for 30 minutes, or until the mixture reaches 45°F (7°C).

3. Remove the bowl of the Ice Cream Maker from the freezer and attach the assembled clear lid to the bowl.

4. Set the timer for 25 minutes. Once the paddle starts rotating, pour the mixture into the bowl. During the last minute of churning, pour the crumbled cookies through the shoot.

5. Meanwhile, combine the ingredients for the swirl in the 1-cup (250-mL) Silicone Prep Bowl and whisk until smooth.

6. When the Ice Cream Maker stops turning, check for doneness. The mixture should be a soft-serve consistency. If needed, add more time until the desired consistency is reached.

7. Remove the paddle from the bowl and pour the honey butter swirl into the ice cream and gently stir with the Skinny Scraper. If you’re storing the ice cream in another container, pour the ice cream into the container first, then add the swirl.

Yield:

• 8 servings

Nutrients per serving: U.S. nutrients per serving (½ cup/250 mL): Calories 360, Total Fat 27 g, Saturated Fat 16 g, Cholesterol 95 mg, Sodium 150 mg, Carbohydrate 29 g, Sugars 26 g, Protein 2 g Chefie Stephie Tips: The ice cream will be a “soft-serve” consistency when it first comes out of the machine. For a firmer, scoopable ice cream, cover the bowl with the Stretch-Fit Silicone Lid and place in the freezer for 2–4 hours.