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Honey Ice Cream

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.

  1. 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.
  2. Add this back to the pan with milk and stir well.
  3. Continue to cook and stirl until the mixture returns to 160 degrees.
  4. Remove from heat.
  5. Cool over night.
  6. Add the cream and vanilla and mix well.
  7. Freeze the ice cream in a 6 quart freezer, according to manufacturer’s directions.
  8. 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)

 

  1. Warm honey in a double boiler.
  2. Combine with milk in an extra large mixing bowl.
  3. Crush fruit and stir in powdered fruit.
  4. (I crush the fruit in a food processor, add some of the milk and powdered fruid and blend until well mixed.)
  5. Add remaining ingredients, cream last.
  6. Pour iinto freezer can of an ice cream freezer and freeze according to manufacturer’s directions.