Honey Ice Cream
Honey Ice Cream is the perfect summer treat- all the refreshment of frozen sweet cream and the robust flavor of honey - but no refined sugar.
Equipment
- ice cream maker
Ingredients
- ⅔ cup honey
- 4 egg yolks
- 1⅓ cups whole milk
- 1⅓ cups cream
- ½ teaspoon vanilla
- ⅛ teaspoon salt
Instructions
- Add honey and egg yolks to a medium saucepan.
- Using a whisk, stir honey and egg yolks vigorously until completely smooth.
- Add remaining ingredients. Stir mixture continuously while heating on the stove to 165 degrees. Do not overheat or the eggs can curdle.
- Cool mixture and refrigerate overnight for flavors to mature.
- Pour mixture into ice cream maker and freeze until it reaches a soft serve consistency.
- Pour into the ice cream storage container of your choice (a loaf pan works nicely) and freeze for 2-3 hours before scooping and serving.