Wednesday, June 25, 2014

Honey Vanilla Ice Cream

I was inspired to make a second recipe from the box of goodies I got from Jenny, who blogs at Creative Cooking Gluten Free, as part of a 37 Cooks challenge. One of the items she sent me was a jar of Run Dog Farm Pure & Raw Honey.

Mmmm... honey.

I sort of forgot about it when I was thinking about what recipe I could make, but then the lightbulb lit. Why not make honey ice cream?

Yeah, that's what I said.

It was pretty simple, really. I used honey instead of sugar - and not as much honey since it tastes sweeter than sugar - and the rest was a pretty basic recipe.

You can really taste the honey in this, and the vanilla adds a nice richness. As I was mixing it up, I was trying to think of a third flower-related flavor to add, but then I decided I didn't want to muddle the honey and vanilla, and I let it be.

Honey Vanilla Ice Cream

2 cups heavy cream
1/2 cup raw honey
1/2 teaspoon salt
1 tablespoon vanilla extract
3/4 cup whole milk

Mix the honey into the cream until it dissolves. If it doesn't want to dissolve, you can heat the cream gently to encourage the honey to melt. You won't need to get it more than lukewarm, so don't get carried away

Add the salt, vanilla, and whole milk and stir until it's all combined.

If your ice cream maker has its own compressor, you can start churning right away. Otherwise, refrigerate the mixture until it's fully chilled before churning.

Churn the ice cream according to the manufacturer's instructions. Transfer to a storage container and freeze until firm.

I wouldn't tell anyone if you decided to drizzle a little extra honey on top when you serve.