Sunday, October 5, 2008

Honey Ice Cream (For Breakfast?!)

We no longer buy much of anything prepackaged. For one thing, most of it is expensive, but more then that we're avoiding sugar. We've noticed that it doesn't agree as well with most of us, and let's be honest, it's just not healthy! Now, add that to the fact that I don't like most Australian ice cream (don't tomato me yet!)
If I had to say why, I'm not sure I could, but honestly I just don't like it. It's not just the flavor (which isn't quite right), but there's something else to it. Maybe it's the fact that to buy a normal sized box of it costs me a good 5 or 6 dollars and it's usually a solid rock of frozen milk. Uncool! So when Lawrence saw a discounted ice cream maker last summer he asked me if I wanted it. I jumped at the offer.
It took me a while to find a recipe I was willing to try, and when I did was excited to find one that used pure honey and no form of refined sugars! Yippie skippy! We've made the recipe countless times since then, and each time it's VERY yummy. We've made it up as mint chocolate chip (a huge favorite in this house) and as vanilla. We may embark on chocolate this summer, but my migraines aren't always pleased with the chocolate theory. Besides, we're waiting on cherry season so we can make up some cherry sauce or just drop big plump cherries into the vanilla icecream!
So here's our recipe:
Honey Ice Cream
4 cups milk, divided
1 cup honey
1/4 teaspoon salt
6 eggs
2 Tablespoons vanilla
4 cups heavy cream

Heat 2 cups of milk, honey, and salt until honey is dissolved. (I usually do this on the stove top because it's very quick and simple.) Next, beat the eggs, remaining milk and the cream with vanilla. Mix into honey mixture, chill. Freeze in ice cream maker according to manufacturers directions.

I usually make a half batch of this, but when we're having company, summer time, etc. I make up a full batch. Either way I mix the eggs, milk, and as much cream as I can in the blender until well combined. Then I pour that into an empty milk jug, the rest of the cream, and the honey mixture. Give it a good shake and put it in the fridge. Either overnight or for as long as I can. The colder the mixture the quicker it will churn up.

We use Organic whole milk and cream to make this. You can use reduced fat milk and light cream without altering the taste. The big difference is how hard it is when you take it out of the freezer. The more fat in the ice cream the easier to scoop it will be without having to warm it up.

For making mint chocolate chip we do 2 tablespoons of mint extract and about 1.5 cups of MINI chips. If you use FULL size chips I'd whirl them in the blender first because they are kind hard to chew frozen.

When I make up a full batch I only run a quarter of it through my ice cream maker at a time. Which usually means it takes several days to mix it all up, as I like to refreeze my mixer before churning more. I made up half of this mixture last night, and the boys were disappointed I didn't serve it in cones (I put too much in the churn so it wasn't very firm.)

When Jayden came down for breakfast this morning he asked if he could please have ice cream in a cone. I said no way, that wasn't breakfast food. After prattling off the list of what he could have (which included yogurt with fruit) Lawrence and I looked at each other and chuckled. After all it's not THAT different to replace the yogurt with ice cream, is it? So much to the boys delight I served them a scoop of ice cream with sliced banana, chopped pineapple and a bit of our Fresh Berry Sauce (made with stevia). This is the conversation that ensued:

"What? Is this really ice cream?" -- Morgan
"yup!" -- Jayden
"But I thought Mom said no ice cream for breakfast?" -- Morgan
"She said no ice cream in A CONE, she never said anything about it in a bowl!" -- Jayden
"Oh, I get it! Cool!" -- Morgan

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