In an effort to reduce our consumption of refined sugars, I've been experimenting with natural sweeteners. This Honey Ice Cream turned out better than I expected, especially when I added some peaches from the fruit crisp I made yesterday. I used a dark honey, because that's what the hubby likes, but I'm sure a lighter honey would taste great too!
Honey Ice Cream
makes 1 1/2 quarts
1/3 cup raw honey
1/8 tsp salt
1 3/4 cup whole milk
2 eggs, beaten
1 1/2 cups whipping cream
1 Tbsp vanilla
Combine sugar, salt, and milk in saucepan. Cook over medium heat, stirring occasionally until mixture almost boils. Reduce heat to low.
Gradually stir aobut 1/2 cup of hot milk into the beaten eggs. Add eggs to remaining hot mixture. Cook over low heat, stirring constantly, until slightly thickened, about 2-3 minutes. Remove from heat and refrigerate at least 2 hours.
Combine whiping cream, vanilla and chilled mixture, stirring with a wire whisk to combine.
Pour into canister and freeze as directed.
What's your favorite way to use honey?