Vanilla honey ice cream

Vanilla honey ice cream

This is a very simple recipe for vanilla ice cream using honey instead of sugar. It’s sinfully simple.

I have not purchased commercial ice cream for a few years now, so this was a very welcome treat. It is so rich to me that I only have a few spoon fulls and I’m satisfied. I was inspired to substitute honey for sugar after reading this recipe at 101 Cookbooks.

Since I rarely have a vanilla bean around, this recipe is using vanilla in alcohol (bourbon to be exact). If your vanilla is not in alcohol and you are using low-fat milk, you can add drop of alcohol (about a teaspoon) to prevent the ice cream from freezing so solidly that it is difficult to scoop out later.

Lately, I’ve been using heavy cream and half & half for even creamier ice cream. For yogurt, I use either yogurt made from heavy cream (creme fraiche) or half & half.

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    Posted in Desserts, Egg-Free, Gluten-Free, Paleo, Vegetarian, Wheat-Free  |  4 Comments

    4 Responses to Vanilla honey ice cream

    1. Caiti Jayne says:

      This looks great! Do you think I could sub the heavy cream for coconut milk? we just dont have access to real cream here. i can get grass fed whole milk and yogurt from our local market, and even some creme fraiche from the grocery store which looks relatively “clean.” but the only cream available is the coffee or whipping cream in the grocery store by farmers or scotsburn and its so filled with nonsense i would never touch it.

    2. xania says:

      Hi – how much is a drop of alcohol – to keep ice cream from freezing to hard? Should I add a tsp? Tbsp? Thanks

      • Erica says:

        just edited it a bit. I don’t add alcohol anymore, but I’d say about 1 teaspoon. I didn’t find it made that much of a difference. Now I just leave it out to defrost for around 10 minutes.

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