ooh honey!

July 6, 2012

Here’s our favorite Summer honey recipe:

{from our friends at TruBee Honey}

Honey-Vanilla Ice Cream

2 cups milk
{I use 2 percent}

3/4 cup honey
{you can use all but 2 oz. of a 12 oz. TruBee jar, saving the remainder for topping}

dash of salt

2 eggs, beaten

2 cups heavy cream

1 tablespoon real vanilla extract

In saucepan, heat milk but don’t burn or “scald” it.
Stir in honey and salt.
Pour small amount of warm liquid into eggs; return to milk mixture and cook over medium-low heat for 5 minutes or less, stirring constantly.
Cool thoroughly.
Stir in cream and vanilla.
Chill.
Freeze in an ice cream maker according to manufacturer’s directions.
When serving, drizzle with remaining honey.
Makes about 5 cups and is delicious on a hot summer evening!

Variation: I plan to try it with fresh Georgia peaches this weekend, but strawberries or blueberries would also be good.

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