Frozen Honey Cream – Way Back Wednesday

So the temps in our little corner of Ohio have been over 90 degrees the past several days. I don’t know about you, but those kind of temps get me thinking ice cream. Today, I reintroduce you to Frozen Honey Cream. And do you want to know the best part of this recipe.  You don’t need an ice cream machine to make it. When I first made it, I didn’t have one.  Since then, I adopted our friend Michele’s ice cream machine. Come to think about it, it’s time to give that dandy device a coveted spot on the counter for the rest of the summer.  In the meantime, please enjoy this Way Back Wednesday post:

My delightful friend Jennie and her husband Aidan tend to a bee hive which produces the most wonderful wildflower honey. Recently, Jennie gave me a couple of jars of their harvested liquid gold.

I was going to use the honey for a week’s worth of posts that highlighted the honey as a main ingredient. Unfortunately, the first recipe I made, Frozen Honey Cream, was so great that I’ve now made two batches. My supply of honey is dwindling and all I want to do is make more-more-more. It’s really that good.

The recipe is from Everyday Food Magazine. I found it while doing a recipe search of marthastewart.com. It was touted as an effortless dessert. That’s partially true. There was very little effort putting the three ingredients together. A stand mixer made easy work of whipping the cream to stiff peaks, and then incorporating the piping hot honey into the four egg yolks. The real effort came in waiting the two hours for it to firm up in the freezer before dipping into its sweetened creaminess. A side note: two hours in the freezer made for a very soft freeze. If you can wait a day or so, it’s a lot firmer. Good luck with that waiting. I’ve been wanting to make homemade ice cream for years, but haven’t invested in an ice cream maker. The advantage of this recipe is that one is not needed. It’s a no-churn frozen delight.

Confessions time. The natural light in our kitchen is phenomenal in the morning. That’s when I took the final shots of the dished up frozen cream. So yes, that’s what I ate for breakfast this morning. Don’t judge me until you’ve tasted this for yourself.

Now I have a little less than one full jar of Kilker North honey remaining. That’s more than enough for a third batch of frozen honey cream. Or I could branch out and try making a couple of these other recipes: honey lace cookies, pomegranate-honey coolers, honey pistachio biscotti, honey ricotta cheesecake, or some crunchy honey nut granola. Which sounds good to you? Do you have a favorite honey-centric recipe? Share it in the comments section.

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About mike @ made by mike

Blogger. Baker. Picture Taker. I live near Akron, Ohio with my partner Greg, Ted the wonder dog, and a pantry full of flour and sugar.

Posted on May 30, 2012, in Food & Drink, Friends, Way Back Wednesdays and tagged , . Bookmark the permalink. 22 Comments.

  1. It was in the 90′s during my visit to Michigan last weekend and we busted out the ice cream maker too, cherry chip! I’m looking forward to trying this no-maker ice cream now.

  2. We have a Cuisinart ice cream machine. We named her Christine (after the movie) because she’s evil. Pure evil. We made at least 5 quarts of ice cream the first 2 weeks we owned her. Since then, we have developed more restraint, but with temps in the mid-to-upper 90′s here in Houston, she’s getting harder to resist. I think your honey pistachio combo sounds fabulous. Also thinking about layering ribbons of peanut butter with your honey cream. Yum.

  3. This looks so good! Like those Bit O’ Honey candies . . . back when they actually had honey in them!

  4. Not judgement what-so-ever about eating ice cream for breakfast. In fact, I’m pretty jealous. I love that this recipe doesn’t need an ice cream maker because I don’t have one either … although I’ve been talking about getting one for years now. Great stuff.

  5. This recipe looks pretty awesome Mike! Not too long ago I made a Honey & Carrot Snacking cake. It was sweetened completely by honey and it was so delcious!!!

  6. goodness-this is gorgeous! Everything on your site looks delish. Thanks for checking out foodforfun’s bacon chocolate cupcakes. A scoop of this cream alongside one of my cupcakes would make a great combo, yes?

  7. Looks beautiful! I’ve done a similar recipe from Bon Appetit for Iced Maple Cream. It’s so delicious and I’ve actually substituted honey once or twice instead of the maple syrup. I’ll have to give this actual honey cream recipe a shot to see how it compares!

  8. Good grief, I shouldn’t be looking at these pictures right now because I will not be able to be held responsible for what I do. Homemade honey ice cream without an expensive kitchen gadget? Awesome.

  9. OOOOOOO!!! I can’t wait to try this! Thanks!

  10. mmmm there’s just nothing like good honey. This looks like an amazing way to use it..can’t wait to try it!

  11. This ice cream looks soooooo very good!

  12. Will try as soon as possible:) taking the risk that it won’t sit in the freezer for long!
    Brilliant stuff!

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