Spiced Honey Ice Cream for Casual Friday

Happy Friday and weekend to you!  Can you believe that July is nearly over?  Just one more month of summer and then we will be looking at another change of seasons.  I usually love summer and it’s still had its better moments this year, but it has been so terribly hot, that its parting may not be missed by too many of us.

One of summer’s best gifts is all of the beautiful produce that makes cooking simple and  refreshing during these rather warm months.  We have been enjoying local chicken or meat on the grill, lots of beans in all sorts of varieties (pole beans, green beans, half-runners, greasy backs, etc.), sliced Heirloom tomatoes and Silver Queen corn.  You need to get your fill while you can because it will all be gone soon. 🙁

Ice cream is another one of summer’s simple pleasures and I make lots of it during these hot days.  It is easy to make, cools you off, tastes better than anything you could ever purchase at the grocery store and is a perfect ending to an evening of farm fresh food.

Nothing says summer better than homemade ice cream!

You might have noticed two new sponsors on my site, Honey Ridge Farms and Wild Hibiscus Flowers.  I have worked with both of these companies for over a year now and am so excited to have them sponsoring Bunkycooks.

One of my favorite products from Honey Ridge Farms is their Honey Crèmes.  I decided to try their Spiced Honey Crème in an ice cream recipe.  It is absolutely incredible!  The texture is very similar to Häagen-Dazs in that it has that same richness and creaminess.  This could be our favorite flavor of ice cream so far this summer.  You might also remember that I made a Sanguine Sling with the same Spiced Honey Crème.  That is one mighty tasty cocktail. 😉

I have to warn you that this recipe only makes about 3 1/2 cups, so you better get your dibs in early because I can assure you it will all be gone very soon after you make it!

* Ice cream tips – If you are interested in purchasing an ice cream maker, I highly recommend this Pure Indulgence model from Cuisinart.  Also, be sure to cover your ice cream very tightly with plastic wrap if you will be keeping it for longer than a few hours in the freezer.  Wait until it is frozen and then press the plastic right against the top of the ice cream to avoid any air reaching it.  It will last much longer that way and will not form ice crystals.  Of course, if you eat it all right away, you might not need this tip!

Homemade old fashioned ice cream - just like the good ol' days!

Enjoy your weekend!

Spiced Honey Creme Ice Cream

This ice cream is rich and decadent with a subtle flavor of honey and spice.


1/2 cup Spiced Honey Creme (available from Honey Ridge Farms)
6 large egg yolks, at room temperature
1 1/2 cups milk, preferably organic
1 cup heavy cream, preferably organic
1 teaspoon vanilla extract


In a mixing bowl, beat the honey creme with the egg yolks until thickened and pale yellow.

Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the egg and honey creme. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly.

Remove from the heat and pour the hot honey custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and the vanilla. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 batch in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be quite soft. If you like it firmer, transfer to a freezer safe container and freeze at least 2 hours.

For longer storage, cover tightly against ice cream with plastic wrap and then seal again.

Inspired by a recipe from The Ultimate Ice Cream Book - Bruce Weinstein

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