Honey Ice Cream

I love this ice cream. The richness of the custard works wonderfully with the sweet flavor of the honey. I don’t use all that much honey in this recipe. It is sweet, but not overly so. You could make it sweeter if you like.

I was recently given some local honey (thanks, Richard). I wanted to use some of it in a special dish. This ice cream is certainly special. I am pairing it with coffee waffles for dessert.

So here is the recipe. I hope you give it a try.

Honey Ice Cream

1 ½ c. whipping cream

1 ½ c. half and half

2/3 c. honey

6 large egg yolks

pinch of salt

Heat together cream and half-and-half to simmer . Whisk honey, yolks and salt in a medium bowl. Gradually whisk in hot cream mixture. Return to pan and heat until mixture thickens (about 170 degrees). Do not boil. Strain into large bowl. Chill until cold. Process in ice cream maker. Makes 4 ½ c.