Homemade Honey Vanilla Ice Cream

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When it’s summertime and it’s hot outside, everyone loves this thick creamy custard base ice cream with vanilla bean flecks throughout!

  • Birthday parties

  • Sunday Dinners

  • Just because…

This recipe uses quality ingredients, full of good fats highly revered by the Weston A. Price group!

Healthy whole fats like grass fed milk and cream, the good cholesterol in pastured eggs and the honey used to sweeten are all nutrient dense foods and you won’t feel guilty about having seconds!

High fat diets are super important for fertility as well as brain development in fetus and babies. Good cholesterol from the eggs helps keep hormones happy and regular for ALL ages.

If you are dairy free you are welcome to substitute the milk and cream for organic coconut or almond milk, just use the boxed kind, not aluminum cans.

Here is what you’ll need:

Ingredients:

  • 9 Nourished With Nature Egg Yolks (only 6 if using large eggs)

  • 1 cup whole raw milk (goats milk, coconut or almond milk is okay to substitute too)

  • 2 cups heavy cream (divided)

  • 3/4 cup honey

  • pinch of salt

  • 1 vanilla bean

  • 3/4 tsp vanilla extract

Instructions:

  1. Combine the milk, honey, 1 cup of the cream and salt in a medium saucepan.

  2. Cut the vanilla bean in half lengthwise and scrape the beans out of the center into the milk mixture. Add the pod too, we’ll take it out later.

  3. Cook over medium heat, stirring occasionally until warmed throughout. Do not boil.

  4. Remove from heat, cover the pan and let steep for 30 minutes.

  5. In a medium bowl whisk the egg yolks together.

  6. Slowly pour the warm milk mixture into the egg yolks, whisking as you go.

  7. Pour eggs and milk mixture back into the saucepan and cook over medium heat. Using a spatula stir continuously until the mixture thickens and coats the back of a spoon.

  8. Pour through a fine mesh sieve to remove any scrambled bits of egg. Add the remaining 1 cup of cream. Stir in the vanilla extract.

  9. Place in an ice bath and stir frequently until cooled.

  10. Cover and refrigerate until fully chilled, preferably overnight. The longer this chills the more creamy it will be! The vanilla bean can remain in the custard mixture until right before you churn.

  11. Using an ice cream churn, freeze the custard according to the manufacture’s instructions. Lots of ice cream salt is the key, and I always have to finish firming mine up in the freezer if I want totally frozen ice cream.

  12. Enjoy!

Tell me in the comments how it turned out!