Honey Ice Cream

Honey ice cream tastes as good as it looks. It has just four ingredients; plump vanilla beans, heavy cream, whole milk, and honey. That's it.

People always look for excuses to try ice cream recipes from the famous Patricia Well's cookbooks. And many cooked recipes from them over the years -- always pleased by the reliability, simplicity their ingredients, and actually overall deliciousness. She also hosts many cooking classes in France which most have been tempting me from afar (start saving your pennies!).

You many be going to take this Honey Ice Cream to our friends tonight (with some crisp ginger cookies) packed in ice so that it doesn't melt on the wonderful journey across the Bay Bridge towards Berkeley. It will taste as good a few hours from now as it taste straight out of the ice cream maker.

Patricia uses a very deep, rust-toned Heather Honey from La Maison du Miel for Honey ice cream recipe. It is always a hard time finding any of Heather honey yesterday, but actually a very nice, amber desert mesquite honey in a cupboard (I might actually opt for a bit lighter honey next time around). The recipe couldn't be even simpler. Heat all your ingredients and then let them steep for an hour. Chill the mixture, and pour it into your ice cream maker and then let it run until your ice cream is the consistency.

This ice cream is very rich and sweet -- just how rich or how sweet would depend in part on the type of honey you end up using it. This isn't the sort of ice-cream you could go to turn into a double-scoop cone. A tiny scoop or may be two with a crispy cookie is a nice way to end a meal.

You could make this ice cream. It is a very simplest ice cream/gelato recipe I've ever come across. No eggs, no cornstarch, and no thickening custards....A great recipe to try if you want an easy way to break in which new ice cream maker you got over the holidays.

Honey ice cream

Ingredients

2-1/2c cream
2 1g. Eggs Separated
1/2c. Honey (cherry or clover)
1tsp. vanilla

Steps

Take a separate egg, beat egg yolks and honey together. Add the cream and vanilla and stir well. Place in quart container and freeze. When solidly frozen, remove from container and put in a mixing bowl. Mix until smooth. Odd beating egg white as you mixes. Replace in container and refreeze. VARIATIONS: Can substitute yogurt for cream. Other flavors: Add carob flour instead of vanilla or fruits.