Vanilla Honey Ice Cream
- 3 cups of light honey
- 8 eggs
- 8 cups of cream
- 8 cups of milk
- A pinch of salt
Basic recipe for 6-qt freezer.
- Beat eggs and salt – set aside. Warm milk to 160 degrees and stir in the honey. Add a small amount of the milk/honey mixture to the eggs – mix well.
- Add this back to the pan with milk and stir well.
- Continue to cook and stirl until the mixture returns to 160 degrees.
- Remove from heat.
- Cool over night.
- Add the cream and vanilla and mix well.
- Freeze the ice cream in a 6 quart freezer, according to manufacturer’s directions.
- Hint: Do not add the honey to the cold milk and then heat. This tends to make the milk separate.
Fruit and Honey Ice Cream
- 6 Cups of Milk
- 6 Cups of Cream
- 2 1/4 Cups of warm honey
- A pinch of salt
- 3 tablespoons of Vanilla
- 2-4 cups of fresh fruit (strawberries, peaches, etc.)
- 1.3 cup of fruit powder (optional)
- Warm honey in a double boiler.
- Combine with milk in an extra large mixing bowl.
- Crush fruit and stir in powdered fruit.
- (I crush the fruit in a food processor, add some of the milk and powdered fruid and blend until well mixed.)
- Add remaining ingredients, cream last.
- Pour iinto freezer can of an ice cream freezer and freeze according to manufacturer’s directions.