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.
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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