Honey Ice Cream

  • Serves

    makes about 1 quart


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 13 cups milk
  • 1 13 cups heavy cream
  • 34 cup honey
  • 14 tsp. vanilla extract
  • 1 egg, separated


Step 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.

Step 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.

Step 3

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

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