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I’m not usually a food snob, but when it comes to homemade ice cream I pretty much exclusively use a custard base that includes egg yolks. There’s a creamy, thick, richness that the eggs add that makes any other homemade ice cream pale in comparison.
But! I gave a pure dairy-based homemade ice cream another try, and I think you all will really enjoy this one. It’s simpler and more straightforward than the recipes that use egg yolks, and the resulting ice cream is still very creamy.
This honey vanilla ice cream is a basic recipe that’s delicious on its own or paired with any of your favorite baked goods, like a warm brownie or a slice of cake. Because the honey is so sweet on its own, I decided not to add any additional sugar.
Even though this ice cream contains no eggs, you will need an ice cream maker. We use a basic Cuisinart ice cream machine that we’ve had for years, and it gets the job done just fine. They’re inexpensive, too! Once you start experimenting with homemade ice cream, discover how easy it is, and realize that it’s waaaay better than anything store bought, you’ll get your money’s worth and more.
Though we’re all staying home and staying well right now, there’s nothing wrong with holding onto some of the perks of the warmer season, and this homemade honey vanilla ice cream is an ideal way to do just that. Enjoy!
|Honey Vanilla Ice Cream|| |
- 1¾ cup heavy cream
- 1¼ cup whole milk
- Pinch of salt
- 1 TBS vanilla bean paste or pure vanilla extract
- 1 TBS vodka, optional (see notes)
- ½ cup honey
- In a heavy bottom pan over medium heat, add the cream and salt and heat until steaming and a slight skin forms on surface, but do not let it boil.
- Remove from heat and add the milk and vanilla, mixing well. Allow to come to room temperature, and then chill in the refrigerator for 2-4 hours, or overnight.
- When the mixture is well-chilled, stir in the vodka (if using) and churn in ice cream machine according to manufacturer's instructions. About 5 minutes into the churning process, drizzle in the honey.
- Once done, transfer freshly-churned ice cream into a freezer safe container and freeze until solid.
Make sure the heavy cream you use is at least 36% milk fat. Since there are no eggs in this recipe, it will need the extra fat for thickness and creaminess. Avoid using low fat milk instead of whole milk.
The vodka will lower the freezing point of this ice cream and make it not freeze so hard, as well as prevent excess crystallization. It will not change the flavor of the ice cream, but if you're not into adding any bit of alcohol, you can leave it out.
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