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Honey Vanilla Ice Cream

Honey Vanilla Ice Cream – Forkwise recipe card (illustration, no photo yet)
DessertsInternational⏱ 155 minServes 8HardGluten-freeEgg-freeVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1 pint heavy cream
  • 1 cup milk (whole milk recommended)
  • 2 tbsp vanilla extract
  • ½ cup honey
  • 1 cup sugar

Method

  1. Add milk and sugar to medium sized bowl and mix until dissolved.
  2. Add heavy cream and vanilla extract and mix.
  3. Stir in honey.
  4. Chill in refrigerator for at least 2 hours.
  5. Add to ice cream maker and let it go for 30 minutes.
  6. Swiftly remove from ice cream maker (I use a silicone spatula as it allows for sides to be scraped down) and put into container.
  7. Freeze ice cream overnight - a few hours will do in a pinch but overnight is better.
  8. Scoop out of container and serve! Goes great with honey cake.

Recipe source: based.cooking · Unlicense (public domain dedication) · based.cooking contributors (Ruby-Dragon) (source file) · Markdown removed; light copyedit
No photo yet – illustrated placeholder.