Homemade Vanilla Honey Ice Cream |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 12 |
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My grandpa used to make tis with a hand churned ice cream maker, I have adapted it somewhat for an up to date new fangled ice cream machine. Since he was a bee farmer he had this made every honey bee season. Ingredients:
2 cups half-and-half |
2 cups whipping cream |
1 (14 ounce) can eagle brand sweetened condensed milk (not evaporated milk) |
2 tablespoons vanilla extract |
1/2 cup honey, pure clover variety |
Directions:
1. In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.
2. *You can substitute maple syrup for the Honey to make it into maple ice cream.
3. Variations.
4. Fresh Fruit Ice Cream: Reduce half-and-half to 1 cup. Add 1 cup pureed or mashed fruit (bananas, peaches, strawberries, etc.) and few drops food coloring if desired. Proceed as above.
5. Refrigerator-Freezer Method: Omit half-and-half. Whip whipping cream. In large bowl, combine sweetened condensed milk and vanilla; mix well. Fold in whipped cream. Pour into 9x5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm. Freeze leftovers.
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