Honey Ice Cream

I mentioned I was reading Keeping Bees with Ashley English. Well, my boys couldn't help but be excited about all the bee books around, and Jonas found the recipe for Honey Ice Cream in the recipe section of her book. He wouldn't let us forget about it, so this week we made a batch of backyard honey ice cream.



It was absolutely delicious, as homemade ice cream always is. And it is made with only natural ingredients and honey as the only sweetener. I love when food can be so real, and so delicious.



Honey Ice Cream Recipe:
2 cups milk
2/3 cup honey
1/2 teaspoon sea salt
2 large eggs
2 cups heavy cream
1 tablespoon vanilla

  Note: This is a custard-type ice cream which uses eggs, the eggs are heated on the stove top and need to be chilled completely before attempting to freeze into ice cream, so prepare the mixture in the morning, or the night before you want to freeze it.

Heat the milk over medium-low heat for 4-5 minutes. Whisk in the honey and salt. Beat the two eggs in a small bowl. Temper the eggs by slowly pouring 1/2 cup of the hot milk into the eggs while quickly stirring. Once they are mixed together you can pour the eggs mixture into the pot of milk without the eggs curdling. Cook for an additional 4-5 minutes, stirring constantly to prevent scorching.

Allow mixture to cool completely. Then chill thoroughly, 8-12 hours.

Prepare ice cream freezer. Pour in milk mixture, vanilla and cream. Freeze according to the directions for your ice cream maker.

Ice cream always comes out of the mixer a bit of a soft-serve consistency, if you prefer harder ice cream, transfer to a chilled freezer-proof container and freeze four hours to harden.

Enjoy!