At some point last summer, ice cream started regularly finding its way from the grocery store freezer to our home. I needed to come up with a homemade version that would satisfy my husband and daughter’s new love of creamy frozen treats but still whip together fairly quickly. This meant eliminating recipes that required tempering eggs, and heating bases slowly only to then have to use a whole bunch of fridge space to cool them.
This honey-sweetened base has been perfect. No heat required and you can take the cold mixture straight to the ice cream maker. Bonus: the base is just creamy enough to not need thawing time when you pull it out of the freezer.
Honey-Sweetened Ice Cream
2 cups heavy cream
2 cups half & half
1 cup honey
1 teaspoon vanilla extract (optional)
- Whisk all ingredients together until honey is completely dissolved into mixture and there is none stuck to sides of bowl.
- Add mixture to your ice cream maker and process until creamy and the consistency of soft-serve. Time will vary depending on your ice cream machine and how firm you want it (7-12 minutes).
- Transfer to a freezer and ice cream scoop friendly container!
That’s it! The honey flavor is light and lends itself well to add-ins so feel free to fold in nuts, chocolate, or a few spoonfuls of your favorite jam near the end of your churn.
aneelee 