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.
Vanilla Honey Ice CreamBetween the heavy cream and the milk, there is less lactose than regular whole milk ice cream. To reduce the amount of lactose even more, you can replace the milk and cream with yogurt for frozen vanilla yogurt.
- 2 cups of heavy cream
- 1 cup of milk
- 1/2 cup of honey
- 3-4 teaspoons of vanilla (or two vanilla beans)
- Add all the ingredients into a saucepan and simmer for about 10 minutes, or until all the ingredients are blended and the honey is dissolved. If you are adding vanilla beans, moisten them and then split them open so the seeds can come out. Stop simmering when bubbles form along the edges.
- Cool down for about 15 minutes, or until lukewarm, and then chill in the refrigerator for about 1 hour. If you have added vanilla beans instead of vanilla in alcohol, let the beans steep in the creamy mixture for an hour before chilling.
- Strain out any vanilla beans and milk films from the chilled vanilla mixture. Add the vanilla mixture to your ice cream maker and follow the ice cream maker’s directions from this point. If you don’t have an ice cream maker, you can improvise by stirring the mixture in-between intervals in the freezer until it is well churned, and then freeze. Another option is to add it to a blender, and blend it between 30 minute intervals in the freezers.
- Serve the ice cream with fruit syrup, chocolate chips, pie, or add a scoop to a crepe or waffle.