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This recipe was featured in Ice Cream and Sorbets.
Melissa Turley | Bandera EC
This ice cream is sure to be a hit for honey lovers. Turley recreated the recipe after tasting a similar version at a local restaurant. Note that the honey makes this a very soft ice cream, so be sure to keep it frozen right up until serving.
1 cup whole milk
3/4 cup raw honey
2 cups heavy cream
1 tablespoon vanilla extract
1. In a bowl, whisk together milk and honey until well blended. Add cream and vanilla and mix well. Cover and refrigerate 1–2 hours or overnight.
2. When ready to make the ice cream, stir mixture and pour into an ice cream maker. Freeze according to the manufacturer’s instructions.
Makes 1.5 quarts.