I used to be able to buy Alta Dena’s honey-sweetened vanilla ice cream in Seattle, but the store stopped carrying it years ago. I had to learn to make my own.
This recipe does require special equipment. If you have an ice cream maker, this is the easiest ice cream recipe ever! If you don’t have an ice cream maker, maybe you need one. I have to admit, I got mine just to make this recipe.
My Cuisinart ice cream maker came with a little booklet of recipes. The one that appealed to me most was the vanilla ice cream with just four ingredients – milk, sugar, cream, and pure vanilla extract. I loved the fact that I didn’t have to make an egg custard.
So the first ice cream I made was this basic Vanilla Ice Cream, but I substituted ½ cup of honey for the original ¾ cup of sugar. It turned out great, and I’ve been making it ever since!
To get a firm consistency, make the ice cream several hours before you plan to serve it. Put it in an airtight container in the freezer for at least two hours, and it will be perfect.
Honey-Sweetened Vanilla Ice Cream is delicious on its own or with some of the great fruits that are still available. We love it with peaches or berries!
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(Adapted from a recipe from Cuisinart)
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For best results, leave the freezer bowl in the freezer until you’re ready to pour in the ice cream mixture.
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Makes 1½ quarts
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1 cup whole milk, well chilled
½ cup honey
2 cups heavy cream, well chilled
2 teaspoons pure vanilla extract
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1. Mix the milk and honey together in a medium bowl until the honey is fully mixed in. (If the honey is very thick, it may help to heat it just a bit so it is a little more liquid.)
2. Stir in the cream and the vanilla. (Stir it in gently; do not whip the cream.)
3. Cover the mixture and put it in the refrigerator until it is really cold (especially if you had to heat the honey).
4. Take the freezer bowl out of the freezer; put it in the ice cream maker. Stir the cream mixture to make sure it is blended well and pour it into the ice cream maker bowl.
5. Turn the machine on and mix until thickened, about 30 minutes.
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6. Put the ice cream in an airtight container and freeze until you’re ready to serve. (2 or more hours in the freezer will give the ice cream a firmer consistency.)
