Raw honey ice cream

This raw honey ice cream is perfect to eat on its own or as a topping for other desserts! It’s naturally sweet and contains no processed sugars.

raw honey ice cream

I have a fond memory of eating honey. Growing up (and to this day), I’ve dealt with horrible seasonal allergies. I get the typical runny nose, watery eyes, constant sneezing and overall misery that comes with allergies. Did I mention the sneezing? (You can ask my husband about my around-the-clock sneezing fits)

raw honey ice cream

To combat some of the side effects of my allergies, my parents concocted a “honey juice” for me to drink. They would mix honey with water and let me drink glasses of it every day. They hoped that local honey would help my body get used to the local pollen. I’m not sure if it worked for my allergies, but I enjoyed drinking it regardless.

raw honey ice cream

As an adult, I’ve attempted to buy local honey whenever I could. The Republic of Vermont recently sent me some of their raw honey to try. I ate some directly from the jar and also infused some into this raw honey ice cream. I loved that the resulting ice cream was only slightly sweet and didn’t contain any refined sugars. Plus, the honey didn’t contain any chemicals or miticides.

We enjoyed this raw honey ice cream on its own and on top of the maple cake with honey cream cheese frosting. I’m wishing that I had another jar of this raw honey because it was amazing.

Disclaimer: The Republic of Vermont sent me some complimentary samples of their products to try.  All thoughts and opinions are 100% my own. 

Raw honey ice cream

A super smooth ice cream infused with raw honey!
Prep Time10 mins
Cook Time15 mins
Chilling time10 hrs
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Ice Cream
Servings: 1 quart
Author: Eva Bakes

Ingredients

  • 3 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup raw honey can substitute with regular honey
  • 4 egg yolks
  • 1 teaspoon vanilla extract

Instructions

  • In a medium saucepan with high sides, heat the heavy cream, milk and honey on medium heat until it simmers (do not let it boil).
  • Meanwhile, put the egg yolks in a small bowl and set aside.
  • Once the milk mixture comes to a simmer, pour about 1/2 cup of it into the bowl with the egg yolks. Whisk vigorously until the mixture is uniform. Then slowly pour it back into the saucepan and continue to whisk until everything is well incorporated. The mixture should thicken after a few minutes and coat the back of your spoon or spatula.
  • Add in the vanilla extract and mix well.
  • Transfer the mixture to a large container and allow it come to room temperature. Then chill it in the refrigerator until it is completely cool.
  • Churn the ice cream in an ice cream maker according to the manufacturer's directions. Then transfer the ice cream to a freezer-safe container and place in the freezer to firm up.

Notes

Source: Ted Allen, via The Food Network

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