Honey Ice Cream
Serve this simple, elegant ice cream with fresh fruit or on top of warm bread pudding. See the recipe for Honey Ice Cream ». Chris Granger

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.

Yield: makes about 1 quart


  • 1 <sup>1</sup>⁄<sub>3</sub> cups milk
  • 1 <sup>1</sup>⁄<sub>3</sub> cups heavy cream
  • <sup>3</sup>⁄<sub>4</sub> cup honey
  • <sup>1</sup>⁄<sub>4</sub> tsp. vanilla extract
  • 1 egg, separated


  1. 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.
  2. 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.
  3. Process mixture in an ice cream maker according to manufacturer's directions. (Ice cream maintains a soft consistency even when fully frozen.)