Honey Vanilla Ice Cream
A dish built around heavy cream and milk.
contains dairy
Ingredients
US
Metric
- 470 ml heavy cream
- 240 ml milk (whole milk recommended)
- 30 ml vanilla extract
- 120 ml honey
- 240 ml sugar
Make it lactose-friendly
- 1 pint heavy cream → lactose-free heavy cream or full-fat coconut cream
- 1 cup milk (whole milk recommended) → lactose-free milk, oat milk, or almond milk
Steps
- Add milk and sugar to medium sized bowl and mix until dissolved.
- Add heavy cream and vanilla extract and mix.
- Stir in honey.
- Chill in refrigerator for at least 2 hours.
- Add to ice cream maker and let it go for 30 minutes.
- Swiftly remove from ice cream maker (I use a silicone spatula as it allows for sides to be scraped down) and put into container.
- Freeze ice cream overnight - a few hours will do in a pinch but overnight is better.
- Scoop out of container and serve! Goes great with honey cake.
Nutrition (estimated, per serving)
| Calories | 290 |
|---|---|
| Protein | 1.9 g |
| Fat | 11.8 g |
| Carbs | 44.8 g |
| Fiber | 0.0 g |
| Sodium | 22 mg |
Source
based.cooking (community recipes, public domain) — unlicense