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| Two (or, possibly three) Ingredient Ice Cream |
Prep: 10 minutes Freeze: 6 hours
Ingredients:
1/2 cup of honey
2 1/2 cups of cream (35% fat)
Alterations: Add a teaspoon of vanilla (to the whipped cream portion) & just a tiny bit of grated vanilla bean (to the honey and cream portion) for a boost of flavor.
Directions:
1. Whip 1.5 cups of whipping cream (plus 1 teaspoon of vanilla extract, if desired) until it forms stiff peaks, refrigerate.
2. Heat honey on low heat until it is very runny and add the remaining 1 cup of cream. Stir together until well blended (and grate in a tiny bit of vanilla bean, if you like). Allow to cool to room temperature.
3. Add cooled honey/cream mixture to the whipped cream. Whisk until well blended.
4. Freeze approximately 6 hours until the mixture is the consistency of ice cream. If time permits, periodically whisk the mixture during freezing to produce a creamier texture.
Serve with the topping of your choice & enjoy!
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| Making progress, keep whipping |
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| Add 1.5 cups cream, note texture pre-whipping |
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| There's our peaks...refrigerate |
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| Warm honey on low |
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| Mix in remaining cup of cream |
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| Pitch (add) cooled honey mixture to whipped cream. |
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| Here's what happens if the mixture is added when warm (it still tasted yummy!) |
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| Whisk well |
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| For a creamier texture, whisk periodically throughout the 6 hour freeze. |
Babel,
Self proclaimed ice cream connoisseur
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