Here is a nice summer treat for you. If you’re a fan of bold flavors from Molly Moon’s or Jeni’s, you might want to try this little recipe. It’s definitely not vanilla but can fill in wherever you might choose to serve vanilla. The potency and depth of flavor will depend on the qualities of the honey that you choose.
Serve with fresh fruit. (Or just maybe a drizzle of that jam that didn’t quite set.)
Honey Ice Cream
2 cups cream
1 cup whole milk
1/4 c. sugar
3/4 c. blackberry honey (or your honey of choice)
1 vanilla bean, split in half
pinch of kosher salt
- Prepare a chilling station. Fill a very large bowl with ice and a little water. Nestle an empty bowl (large enough to hold your ice cream mixture) down in the ice.
- Mix all of the ingredients together in a heavy pot, stirring well to distribute honey. Continue to stir occasionally and heat the mixture over medium high heat until the very first bubble shows. (You don’t want it to boil.) Remove from heat.
- Pour into the empty bowl placed over the ice and chill for about 20 minutes.
- Remove vanilla bean and scrape the inside with the back of a knife. Add this to the mixture and stir around.
- Chill in the refrigerator for about 2 hours.
- Process in your ice cream machine per your machine’s instructions (probably 30-35 minutes.)
Getting your ice cream on? Check out these wonderful books for inspiration:
Molly Moon’s Homemade Ice Cream
Jeni’s Splendid Ice Creams at Home
The Perfect Scoop or the recipes on David Lebovitz’s fantastically entertaining blog