Make your very own Honey Ice Cream at home. Naturally sweetened with natures Sugar and without an Ice Cream machine.
I know we are all a little in denial over the fact that summer is pretty much over. For us though that dooes NOT mean ice cream can’t be enjoyed year-round. Ice cream is one of those foods that if we could survive off of it alone, we would.
We only buy the ice cream when it goes on sale. Which definitely can put a kink in our ‘survive-off-ice-cream’ plan. Have no fear, this honey ice cream can be made without a machine. This has been a recipe we’ve enjoyed for years.. So lets dive in.
How do you make ice cream with a machine?
Another appliance in an already tiny kitchen is simply something we avoid and assume others are the same way. So you’ll be happy to know that this turns out delicious results but it is worth reading through the tips.
If you have an ice cream machine you 100% can churn this mixture through a machine. If you do not own one? Do not fear it’s possible.
Cream + Egg Yolks + Honey
Yes. That is seriously all you need to pull this together. It’s the same ingredients you’d need to pull together a classic ice cream. Except, in this case we are using beautiful divine local Irish honey.
Both of us here at SKC have been involved in the wonderful world of beekeeping. It is natures sugar and when we can use it, we will. This ice cream essentially takes on the flavour of what the honey you are using.
So cheap honey, cheap flavour. Depending on the honey you have it can range from sweet and light to deep and robust. So the short story, use quality Irish honey. 🍯
Egg yolks in homemade Ice Cream..
The next thing that you’ll need to make these ice cream is egg yolks. Egg yolks in ice cream seems to terrify people straight away so let us explain and perhaps qualm any fears.
If you have purchased Hagan Daz at any point in your life, you’ve eaten ice cream with egg yolks. It is THE WAY to get that classic vanilla ice cream we love. Now, to clarify you are not consuming raw eggs. They are tempered eggs. Just like in our delicious creamy carbonara.
What are tempered eggs?
Tempering eggs is the act of slowly bringing the temperature up and cooking the eggs. You’ll boil the honey and then SLOWLYYYYYY drizzle the honey in and whisk away. The result is a creamy almost fluffy-like texture. (See the picture example in the recipe card).
So as long as you have boiled your honey, slowly whisked it in and the egg yolks become pale yellow and fluffy-like.. you’ve tempered your egg yolks and they are indeed not raw.
This no churn ice cream is softer than you might be used too. It turns into soft-serve like ice cream (like the delicious Teddys ice cream) within 5-10minutes out of the freezer so be sure to work fast in serving it.
What can you enjoy with your honey ice cream
Oh my word what CAN’T you enjoy with ice cream. We’ll give you some ideas though.
- Honeycomb – this is my first recommendation. We’ll be bringing you a honeycomb recipe in the coming weeks so be sure to subscribe and join our mailing list when new recipes come out.
- Chocolate – be it chips or chocolate syrup or ganache. Adding chocolate to this is delicious.
- Berries – A good topping of berry compote like we did on our cheesecake or even fresh berries
- Nuts – Peanuts, Cashews, Walnuts, Pistachios, Pecans.. really one or them all together..
- Candy – I know we’ve got natures sugar already in the ice cream but you cannot go wrong with your favorite candy mixed in.
If you are in love with honey and you love ice cream. Trust us when we say… this will change your world. 🍨
So lets curl up with a bowl of ice cream and just dream of summer as the seventh day of nonstop rain continues. 😆
OTHER RECIPES YOU MAY ENJOY:
- Chocolate Biscuit Cake
- Classic Vanilla Cheesecake
- Baklava Ice Cream by FortheLoveofLeftovers.com
- Strawberry Cookie Dough Ice Cream by ItsYummi.com
Honey Ice Cream
- 500 ml heavy cream
- 4 egg yolks
- 170 g honey
- 1 teaspoon vanilla extract
- In a large bowl, whip heavy cream until stiff peaks form. Place in the refrigerator.
- In a small pot at medium heat, add honey. Bring to a boil for 1-2minutes, stirring frequently and keeping an eye on it to not boil over.
- In a large bowl, beat egg yolks for 1 minute. Slowly pour in hot honey in a very slow steady steam while continuing to beat the eggs on high until mixture is pale and creamy. (see photo)
- Gently fold egg mixture into whipped cream mixture.
- Freeze in bowl you mixture them together in or pour into a loaf tin, covering ice cream with cling film. Place into the freezer for at least 12-24hours.
- Enjoy within a week of making.