Unbelievably easy honey & vanilla “ice cream”
I call this “ice cream” because this is so rich that you’d never want to eat a whole bowlful of this (not even the cupful pictured…but the cup was too pretty with the roses that I couldn’t resist). However, it is handy as an addition to desserts – like that scoop of ice cream you really don’t need with your favourite crumble, or that dollop of whipped cream to go with a tart fruit pie/crumble. Rather perfect for Autumn fruit things coming out at the moment, including any cakes that didn’t go as awesomely as planned (sigh, can’t always be brilliant). Also, this doesn’t need an ice cream maker, nor does it require ANY stirring after being chucked in the freezer.
It is still super soft, fluffy and smooth, like ice cream should be – not icicle-laden or heavy at all. It’s also a tad better for you as it’s made with no refined sugar, but it’s also tastier for it. Use raw honey and this could even be a health food! Kidding.
I’d also recommend playing around with different flavours. I used vanilla extract (which is basically vodka + vanilla bean), but cointreau or limoncello would be lovely too, or even Tia Maria. Alcohol helps keep this soft. You can make your own real extracts too, and it’s actually fairly easy – check out Pastry Pal’s awesome guide. You could also drizzle through some tart fruit preserves (since this is fairly sweet already) – unsweetened compote for example. Now that I think about it, a rhubarb version of this would be pretty amazing. EDIT: Freeze-dried fruit (or the fruit powder) sprinkled on top would be pretty rad too – check out Alessandra’s NZ giveaway for some that’s made in New Zealand!
…and just in case you were already thinking it, yes, this is basically really fantastic frozen whipped cream. However it is much nicer than anything you’ll ever get out of a can!
Honey & vanilla “ice cream”
makes about 1L
- 300ml whipping cream
- 140g very solid honey (I used J Friend & Co.’s viper’s bugloss honey)
- 20ml (1 Tbspn + 1 tsp) real vanilla extract (or liqueur of choice)
- 70g (about 1/3c) unsweetened yogurt (I used Clearwater’s pot set yogurt)*
Place honey, vanilla and yogurt in a bowl, and place that bowl in another larger bowl of hot water.
Meanwhile, whip cream until soft droopy peaks form and keep their shape when dropped back onto the mixture when you lift the mixer or whisk out.
Stir honey until the yogurt is incorporated. Fold through the cream with a fork or spatula, until just incorporated. Scrape into a container and freeze overnight.