Friday, August 8, 2014

Foodie Friday- No Churn Sea Salt & Honey Ice Cream

originally found here:

yield: SERVES 6 - 8 prep time: 5 MINUTES cook time: 6 HOURS total time: 6 HOURS 5 MINUTES

2 cups (1 pint) heavy whipping cream
1 (14-ounce) can sweetened condensed milk
1/4 cup honey (I like clover honey for this recipe) + 1 tablespoon for topping + a little more for serving if desired
1/2 teaspoon Fleur de sel sea salt + more for serving if desired

Pour the whipping cream into the bowl of a stand mixer affixed with the whisk attachment. Start out mixing on low speed, then slowly increase speed to high and mix until the whipping cream forms stiff peaks, about 2 minutes. You can also use a bowl and a hand mixer, or a bowl and a whisk and mix by hand (but it'll probably take awhile unless you have superpowers!)
Using a spatula, gently fold the sweetened condensed milk, 1/4 cup honey, and 1/2 teaspoon sea salt into the whipped cream. Continue stirring gently until completely combined. Pour into a freezer-safe container with airtight lid. Drizzle the top with 1 tablespoon honey. Seal.
Freeze until solid, at least 6 hours.
Scoop into cups, bowls, or onto cones; drizzle individual servings with a little more honey and a bonus pinch of sea salt if desired. Serve.

This was a hit! I am now trying to figure out how to make a version of butter almond.

No comments:

Post a Comment