Try this salted milk & honey ice cream recipe to cool you off this summer!
June is National Dairy Month in the USA. In our house this means that we thank our cows (or goats) and the farmers who care for them by making some yummy dairy based treats! How does a simple & delicious five ingredient Homemade Salted Milk and Honey Ice Cream Recipe sound to you??
Making Homemade Ice Cream
Homemade ice cream is a favorite summer treat around here. We have a small ice cream machine so we can make ice cream as we wish. I hope to one day have the KitchenAid Ice Cream Attachment, but for now, this little Hamilton Beach Ice Cream Machine will do.
I love this Salted Milk and Honey Ice Cream Recipe for a few reasons.
#1 Milk and honey represent all good, beautiful, and rich things in my mind.
- Milk & honey scents, flavorings, an imagery have always appealed to me. I think this may be because of the reference to the “land of milk and honey” that was made to the Israelites in the Book of Exodus.
- I am also drawn to this combination because of my love for agriculture. We are beekeepers and, in my opinion, have the best honey around AND we love to support dairy farmers. We have also been hobby dairy farmers ourselves a couple of times in the past few years so we have a strong appreciation for where our milk comes from.
#2 This Milk and Honey Ice Cream only requires 5 ingredients.
- Simple recipes with 5 or less ingredients are my favorites. With 3 spirited children running around & only having one household income, I have to keep my from-scratch recipes inside a tight time and budget.
#3 Eggs are not required!
- This cuts down on the time spent on this recipe because you do not have to heat the mixture as long as you would if you were using eggs.
Salted Milk & Honey Ice Cream Recipe
Milk and Honey Ice Cream Ingredients:
- 1 cup of milk
- 1/2 cup of honey (buy local if you can)
- 2 cups of heavy whipping cream
- 2 tsp of vanilla extract
- 1/2 tsp of Sea Salt
**This recipe typically makes ice cream that is a soft serve consistency which is the way that I prefer it. If you want your ice cream to be a little more firm, all you have to do it cut back on the amount of milk & cream that you add to the mix. Try 1 1/2 cups of heavy whipping cream and 1/2 cup of whole milk.
This is a biggie–> Make sure that the interior ice cream machine container is in the freezer!
It has to be totally frozen for the ice cream to thicken properly. If it is not cold enough, you will just end up with a sweet liquid instead of creamy ice cream.
Mix the milk, cream, and honey together in a large sauce pan.
Heat the mixture on the stove until the honey is totally dissolved & incorporated…usually about 3-5 minutes. Be sure to stir constantly or the milk will scorch.
Add the vanilla extract and stir well.
The vanilla can be omitted if you prefer.
Cover with plastic or a reusable wrap
So you could do the next step without plastic wrap, but you would run the risk of other food particles falling into the homemade ice cream mix or other items in your fridge/freezer flavoring the ice cream.
Refrigerate for about 1 hour or put it in the freezer for 20-30 minutes to chill.
Use a candy thermometer to make sure that your mixture is no higher than 32 degrees F. It the ice cream mix is too warm, it will not thicken in the machine.
Take the frozen interior container out of the freezer and place it into the ice cream machine.
Pour the chilled ice cream mixture into the machine and immediately turn on the paddle mixer. If you wait too long to turn the paddle on, the ice cream will freeze to the sides of the container and the paddle won’t be able to get through.
Let the ice cream mix in the machine for about 30 minutes to 1 hour.
Stop the machine when the ice cream has reached the desired consistency. If your mixture does not freeze well, pour it back into the sauce pan and put it and the ice cream machine interior back into the freezer for a while.
Move the thickened ice cream to a storage container
I use a glass food storage bowl with a lid to store my homemade milk and honey ice cream. Freeze it until you are ready to serve and you are finished!
This homemade ice cream is so smooth and creamy! It is the perfect treat for a hot summer afternoon!
Try a scoop of your Salted Milk and Honey Ice Cream with a slice of Southern Sugar Cream Pie! It is the absolute perfect combo for a homemade comfort dessert!!
After enjoying your homemade treat, why not head over to your local dairy farm or creamery to see how they do what they do? That makes for a great field trip for the kiddos as well as reassurance for you that our farmers really do know what they are doing (don’t believe everything the media tells you).
Follow this link to find a dairy farm in your area!
Check out Dairy Carrie’s Blog to learn more about dairy cows and how our awesome farmers care for them!
Honey Vanilla Ice Cream
- 1 cup whole milk
- 1/2 cup local honey
- 2 cups heavy whipping cream
- 2 tsp vanilla extract
- 1/2 tsp sea salt
- Make sure that the interior of the ice cream machine is in the freezer.
- Mix the milk, cream, and honey together in a large sauce pan.
- Heat the mixture on the stove until the honey is totally dissolved & incorporated...usually about 3-5 minutes. Be sure to stir constantly or the milk will scorch.
- Add the vanilla extract and stir well.
- Cover with plastic or a reusable wrap.
- Refrigerate for an hour or put it in the freezer for 20-30 minutes to chill. Use a candy thermometer to make sure that your mixture is no higher than 32 degrees F.
- Pour the chilled ice cream mixture into the machine and immediately turn on the paddle mixer.
- Let the ice cream mix in the machine for 30 minutes to an hour. Stop the machine when the ice cream has reached the desired consistency. If your mixture does not freeze well, pour it back into the sauce pan and put it and the ice cream machine interior back into the freezer for a while.
- Move the thickened ice cream to a storage container.
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