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Honey Almond Riesling Ice Cream

Honey Almond Riesling Ice Cream
Total Time:
6 hours
Active Time:
1 hour


1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
1/3 cup sugar
1/2 vanilla bean, split lengthwise
6 egg yolks
1/2 cup Riesling wine
2 tablespoons honey
3/4 cup honey roasted almonds, coarsely chopped


  1. Combine cream, milk, and sugar in a saucepan. Scrape vanilla bean seeds into mixture and add pod. Cook and stir over medium-low heat 4–5 minutes or until mixture comes to a simmer. Remove from heat. Discard vanilla bean.
  2. Whisk egg yolks in a large mixing bowl. Slowly whisk warm cream mixture into egg yolks. Return mixture to saucepan. Cook and stir about 5 minutes or until thick enough to coat the back of a spoon (Do not boil).
  3. Strain into a bowl. Stir in wine and honey. Cover with plastic wrap and refrigerate about 2 hours or until completely chilled. Freeze in an ice cream freezer according to manufacturer's instructions. Chop almonds. When ice cream is starting to set, add almonds and continue processing. Transfer to a chilled storage container; freeze at least 3 hours or until firm.

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Nutritional Information

CALORIES (per 1/10 recipe) 300kcal; FAT 23g; SAT FAT 11g; TRANS FAT 0g; CHOL 180mg; SODIUM 50mg; CARB 17g; FIBER 1g; SUGARS 13g; PROTEIN 6g; VIT A 15%; VIT C 0%; CALC 10%; IRON 4%

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