dessert · Best in summer
Honey Vanilla Ice Cream
A simple egg-yolk custard base sweetened with raw honey instead of sugar, churned into ice cream that carries the floral notes from your hive in every bite. A completely different experience from sugar-sweetened vanilla — the honey is unmistakable.
Ingredients
🌱 From Your Homestead
- raw honey (1/2 cup)
- egg yolks (5)
🛒 From the Store
- heavy cream (2 cups)
- whole milk (1 cup)
- vanilla bean or extract (1 tsp)
- pinch of salt
- ice cream maker
How to Make It
- Gather your ingredients: raw honey (1/2 cup), egg yolks (5), heavy cream (2 cups), whole milk (1 cup), vanilla bean or extract (1 tsp), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: raw honey (1/2 cup), egg yolks (5).
- Temper the eggs by adding the hot cream mixture slowly in a thin stream while whisking constantly — pour too fast and you'll scramble the yolks. Go slow: a few tablespoons at a time, whisking the whole time, until the eggs are warm enough to handle the rest.
- Cook for approximately 40 min + freeze. Adjust to taste and serve 8 portions.
- Plate, enjoy, and share with your household!
More eggs from your flock?
Egg Production Guide →
Feed schedules, lighting, and seasonal management to maximize your hens' production year-round.
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