Here is a good recipe to try this coming Labor Day!
This is a vanilla ice cream recipe with honey replacing the sugar (cutting the amount in half since honey is so much sweeter). If you want the anti-allergy benefits of your raw honey, make sure you are using it in a no-cook ice cream recipe like this one. Using organic dairy products are going to make this healthier and yummier, and of course more expensive. 🙂
Keep in mind that half and half is essentially half cream and half milk, so if you’d rather buy more cream and add 1 qt of milk, you could omit the half-and-half. If you don’t think you’ll like the vanilla and honey flavors together, you could omit the vanilla. I like the combination of the flavors. To me they don’t seem to compete.
2 quarts Half-and-Half Cream
1/2 pint Heavy Cream
3/4 cup Raw Honey
4 teaspoons Vanilla Extract
1 pinch Sea Salt
Combine half-and-half, cream, honey, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer’s instructions. The time until it is ready can vary depending on the ice cream maker manufacturer, but generally take between 30-45 minutes. Enjoy!Go to Recipe →