This recipe is so EASY and YUMMY! However, I can’t take any of the credit. I found this fabulous recipe courtesy of Alina @ Russian Season (one of my favourite blogs) and she found it @ the Stone Soup. My children thank-you both, as do I. ‘Mommy knows’ a good recipe when she sees it!
Prep: 10 minutes Freeze: 6 hours
1/2 cup of honey
2 1/2 cups of cream (35% fat)
(and I can’t follow a recipe, so I added)
1 teaspoon of vanilla (to the whipped cream portion)
A teensie bit of grated vanilla bean (to the honey and cream portion)
I just couldn’t stand it, I had to add the vanilla, but you don’t, so I am going to continue to call it TWO ingredient ice cream.
1. Whip 1.5 cups of whipping cream (plus 1 teaspoon of vanilla extract) until it forms stiff peaks, refrigerate.
2. Heat honey on low heat until it is very runny and add the remaining 1 cup of cream. Stir together until well blended (and grate in teensie bit of vanilla bean).
3. Add honey/cream mixture to the whipped cream. Whisk until well blended.
4. Freeze approximately 6 hours until the mixture is the consistency of ice cream.
Serve with the topping of your choice –> Enjoy!