This recipe came from beekeepers Susan and Boyd Dahms of Rudd, Iowa. They used pale golden, mild-tasting honey from their own hives for this ice cream.
- 1 1⁄3 cups milk
- 1 1⁄3 cups heavy cream
- 3⁄4 cup honey
- 1⁄4 tsp. vanilla extract
- 1 egg, separated
- Put milk, cream, and honey into a medium heavy-bottomed saucepan and heat over medium heat, stirring often with a wooden spoon, until honey dissolves and mixture is hot, about 5 minutes. Add vanilla, then transfer mixture to a large bowl set into another large bowl, filled with ice, and set aside, stirring occasionally, until chilled.
- Put egg white into a clean medium bowl and whisk until soft peaks form, about 2 minutes. Whisk egg yolk in a small bowl until pale yellow and thick, about 1 minute. Fold beaten egg white into egg yolk until well mixed, then fold egg mixture into chilled milk—honey mixture.
- Process mixture in an ice cream maker according to manufacturer’s directions. (Ice cream maintains a soft consistency even when fully frozen.)