A simple and straight forward homemade ice cream recipe.
Prep Time: 20minutes
Chilling time: 4hours
Servings: 8servings (makes 5 cups).
3/4cuphoney (see note)
3cupsplain, whole milk yogurt
In a medium saucepan over a low flame, heat the honey and cream until just warm, stirring frequently to avoid scorching and to combine. Place the yogurt in a large bowl, and slowly whisk in the honey mixture. Chill the ice cream base until cold, a couple hours or up to 3 days, then churn in an ice cream maker. Let the ice cream 'cure' in the freezer for a couple of hours to firm to a scoopable consistency.
This ice cream is best within a couple days of being made, as it forms some ice crystals after that, but will keep for up to several months in the freezer.
Adapted from Deborah Madison's Seasonal Fruit Desserts.Since the honey is the main affair here, choose one of high quality that has had as little done to it as possible; ditto for the cream and yogurt. DM says you can substitute maple syrup for a different flavor, but you may need to add a bit more as it is less sweet than honey.Nutritional values are based on one of eight servings.