Recipe by kittenangel2001
My grandpa used to make tis with a hand churned ice cream maker, I have adapted it somewhat for an up to date "new fangled" ice cream machine. Since he was a bee farmer he had this made every honey bee season.
Top Review by bcdevany
The flavor and consistency of this ice cream was fabulous! It didn't get all hard and icy in the freezer either. I gave it four stars because it is ultra sweet! I like the other aspects of the recipe so much, I will play with the honey amount and see if I can get the same consistency and flavor without so much sweetness.
Edited on 3/15/2012: I have made this a dozen times now. I have found by cutting the honey completely in half we get the perfect sweetness. This is my favorite ice cream recipe!
- 2 cups half-and-half
- 2 cups whipping cream
- 1 (14 ounce) caneagle brand sweetened condensed milk (NOT evaporated milk)
- 2 tablespoons vanilla extract
- 1⁄2 cup honey, pure clover variety*
Directions See How It's Made
- In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.
- *You can substitute maple syrup for the Honey to make it into maple ice cream.
- Fresh Fruit Ice Cream: Reduce half-and-half to 1 cup. Add 1 cup pureed or mashed fruit (bananas, peaches, strawberries, etc.) and few drops food coloring if desired. Proceed as above.
- Refrigerator-Freezer Method: Omit half-and-half. Whip whipping cream. In large bowl, combine sweetened condensed milk and vanilla; mix well. Fold in whipped cream. Pour into 9x5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm. Freeze leftovers.