Clover Honey Vanilla Ice Cream
This clover honey vanilla ice cream uses no sugar in the mix. The ice cream is sweetened with only honey. Since there are so few ingredients in this, make sure they are good quality. Every ingredient counts.
Making ice cream requires a little time to prepare. Making the base the night before allows it to be nice and cold when it goes in the ice cream maker. Put all of the ice cream maker parts in the freezer the night before also. It will help the ice cream freeze.
A custard based ice cream seems to be a little richer in taste. The base will have to be strained to get any solid pieces of egg out of the mix. I have an old Norelco ice cream maker from probably back in the 70’s but it works great yet! It allows me to make smaller batches of ice cream at a time. Scott also bought me an electric ice cream maker that looks like an old crank handle ice cream maker, I use that occasionally also but it is for bigger batches of ice cream. Unfortunately, the more I make, the more I eat.
Ice cream is one of my favorite summer foods. This vanilla ice cream can be the base of many great recipes. Make ice cream sandwiches, put on top of a warm crisp, ice cream bars or shakes, the possibilities are endless.
There are some good ice cream brands on the market these days but there is just nothing that beats the taste of home made ice cream! Give it at try, it only requires a few ingredients and is well worth the trouble.
I hope you all have an amazing summer!
- 3 egg yolks
- ½ c. clover honey
- 2 c. heavy cream
- 1 c. whole milk
- 2-3 tsp vanilla
- ¼ tsp salt
- Rock salt
- In a medium saucepan combine the egg yolks, honey, milk and salt. Whisk until well blended. Cook over medium heat until bubbles just begin to form around the edges. Whisking often at first then continuously as the mix begins to get warm.
- Remove from the heat and strain through a fine mesh strainer. Stir in whipping cream and vanilla. Cool to touch and give another good stir. Cover with plastic wrap making sure the plastic touches the base, to prevent a skin from forming on the top; Chill in the fridge 6-24 hrs.
- Process in an ice cream maker using the rock salt and ice. Process until the ice cream is stiff or according to manufacturer's directions.
- Put ice cream in an air tight container and put in the freezer for at least 2 hours or overnight.