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Weeks Homemade Honey Ice Cream

 

  • 1 qt. mllk

  • 1 T. vanilla

  • 1 qt. heavy cream

  • 6 egg whites

  • 1 3/4 C. Weeks Honey Farm Clover 

  • 6 egg yolks

 

In saucepan, combine milk, cream and honey. Heat to lukewarm over low heat, stirring constantly. Stir in the vanilla. Chill. Beat the egg whites until stiff. Then in another small bowl, beat the egg yolks until thick. Now, carefully blend the whites and yolks. Fold them into the milk mixture. Pour this into your ice cream freezer and crank away, following the directions that came with your freezer. When fresh fruits are in season, you can fill the ice cream freezer up only two-thirds full; then about halfway through the freezer process, add your chilled fruit and continue cranking. When the ice cream is done, remove dasher and return to freezer for at least 1 hour to set completely, if you can wait that long. Homemade ice cream is such a special treat! Don't save it only for the Fourth of July. 
Yield: 1 gallon.

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