Looking for a sweet and refreshing treat to beat the summer heat? Look no further than this homemade milk and honey ice cream recipe! With only 5 simple ingredients and no need for eggs or an ice cream machine, it’s incredibly easy to make. Let’s dive into the recipe and discover the secrets to making perfect homemade ice cream.
Making Homemade Ice Cream
Before we get to the recipe, let’s address some common issues and questions about making homemade ice cream. Many people have experienced icy textures, difficulty with freezing or thickening, hard add-ins, quick spoilage, and fast melting. We’ll tackle each of these concerns and ensure your homemade ice cream turns out perfectly.
Common Issues with Homemade Ice Cream
1. The Ice Cream Ends Up Icy
If your homemade ice cream is too icy, it’s likely because the freezing process was not quick enough, resulting in large ice crystals. To avoid this, be sure to freeze your container and chill the ice cream mixture before freezing them together. Keep in mind that this no-churn recipe, which does not use eggs, will still have some ice crystals.
2. The Ice Cream isn’t Freezing or Thickening
Using whole milk is essential for achieving the right texture in homemade ice cream. Low-fat or skim milk can negatively impact both the texture and the freezing process. If you have access to raw milk, even better!
3. The Add-Ins are Hard
When using candy bars or processed prepared food items as ice cream add-ins, they can become excessively hard during the freezing process. These foods aren’t designed to be frozen, so they don’t hold up as well. Consider using alternatives like fruit chunks, chocolate chips, chunks of brownies, vanilla bean pods, or even hot fudge sauce for delicious mix-ins.
4. The Ice Cream Goes “Bad” Quickly
Unlike store-bought ice cream, which contains preservatives, homemade ice cream lacks these additives. Consequently, it won’t last as long. Be prepared to enjoy your homemade ice cream within a few days to avoid waste.
5. Ice Cream Melts Quickly
Homemade ice cream generally melts faster than store-bought ice cream due to differences in air cell and fat contents, as well as stabilizers. This particular recipe doesn’t use eggs as a stabilizer, so it’s even more prone to melting quickly. To combat this, consider freezing your bowl before serving scoops of ice cream to help it stay frozen longer.
Can You Make Homemade Ice Cream without a Machine?
Absolutely! You don’t need an ice cream machine to make delicious homemade ice cream. You can either whip chilled cream and sweetened condensed milk or follow the method used in this recipe, which involves pre-freezing the container and chilling the ice cream mixture before freezing it. There are plenty of creative methods to explore!
Do You Have to Use Eggs in Homemade Ice Cream?
Although eggs can create a creamier texture with fewer ice crystals and slower melting, they’re not mandatory for homemade ice cream. If you prefer a no-cook ice cream recipe that skips the eggs, this recipe is perfect for you.
Salted Milk & Honey Ice Cream Recipe
Milk and honey ice cream is a delightful summer treat that’s incredibly popular. While this recipe doesn’t require an ice cream maker, it’s important to note that the texture may not be as creamy as store-bought ice cream due to the absence of eggs and the presence of some ice crystals. However, the wonderful flavor more than makes up for this small compromise.
I particularly love this honey ice cream recipe for a few reasons:
#1 Milk and honey represent all good, beautiful, and rich things in my mind.
Milk and honey scents, flavorings, and imagery have always captivated me. Perhaps it’s because of the reference to the “land of milk and honey” in the Book of Exodus. Additionally, my love for local honey, as a beekeeper since 2014, draws me to honey-sweetened desserts. In fact, I use honey instead of white sugar in almost all my recipes.
#2 This Milk and Honey Ice Cream only requires 5 ingredients.
As a busy parent with five spirited children, I rely on simple recipes with just a handful of ingredients. This recipe fits perfectly into my tight schedule and budget.
#3 Eggs are not required!
By omitting the eggs, this recipe saves time and allows for a quicker preparation. You won’t need to cook the milk mixture like you would with raw eggs.
Now, let’s gather the ingredients and make this simple, no-churn ice cream recipe to keep your family cool this summer!
Milk and Honey Ice Cream Ingredients:
- 1 cup of whole milk
- 1/2 cup of local honey
- 2 cups of heavy cream
- 2 tsp of pure vanilla extract
- 1/2 tsp of Redmond Sea Salt
Ice Cream Add-In Ideas:
While I personally enjoy milk and honey ice cream as is, you can experiment with various flavors by incorporating these add-ins:
- Fruit chunks
- Chocolate chips
- Chunks of brownies
- Vanilla bean pods
- Hot fudge sauce
Place the container you plan to use for freezing the ice cream into the freezer. It should be thoroughly chilled when you add the ice cream mixture. Ideally, do this the night before you make your homemade ice cream.
In a large mixing bowl, combine all the ingredients. Mix by hand, with a stand mixer, or with a hand mixer until the honey is dissolved and all the ingredients are well combined.
Pour the honey mixture into an airtight container, such as a mason jar, a ziplock freezer bag, or a bowl with plastic wrap.
Refrigerate the container to allow the mixture to chill. This crucial step prevents large ice crystals from forming in your ice cream.
Transfer the chilled ice cream mixture to the freezer container and allow it to freeze for a few hours. The longer you leave it in the freezer, the more solid it will become.
Remove the ice cream from the freezer when it reaches your desired consistency.
Scoop out the desired amount of ice cream and top it with a drizzle of extra honey. Now, sit back, and enjoy this delightful treat!
For the perfect combination of flavors, try a scoop of Salted Milk and Honey Ice Cream with a slice of Southern Sugar Cream Pie – a match made in dessert heaven!
How to Store Homemade Ice Cream
You can store your homemade milk and honey ice cream in any airtight container in the freezer for up to a week. I find that a quart-sized mason jar with a lid works wonderfully for storing mine. Be sure to freeze the ice cream until you’re ready to serve it. Since homemade ice cream lacks preservatives, it deteriorates in quality quite quickly, so it’s best to enjoy it soon after making.
Pin “Salted Milk and Honey Ice Cream Recipe” for later, and save this delightful treat for your next gathering or an indulgent moment just for yourself.
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