Northeastern Kansas Beekeepers
Lemon-Orange Ice Cream
1⁄2 cup lemon juice (freshly squeezed)
1 cup orange juice (I cheated and used dairy section bottled oj.)
1 1/8 cup honey—slightly warmed
1 cup cream
2 cups milk
Combine the lemon juice and the orange juice. Whisk in the honey. Add the cream and milk. Mix well.Freeze according to your ice cream maker’sdirections. Makes about 1.5 quarts......
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Northeastern Kansas Beekeepers Association
- NEKBA Honey Ice Cream Recipes...
Our honey ice cream recipes have gotten so popular over the years, we thought we'd post them ....
Chocolate Honey Ice Cream
1 c. milk
1⁄4 tsp. salt
2 TBSP cocoa powder
1⁄2 - 2/3 c. liquid honey
3 egg yolks—slightly beaten
2 oz. semi sweet chocolate pieces (I used chocolate chips)
2 cups heavy cream
1 tsp. vanilla
In a small saucepan, combine the milk, salt and cocoa powder. Bring to a simmer. Remove from heat and stir in the honey. Pour a small amount of the honey/milk mixture into the egg yolks; stir well. Pour the yolks into the milk/ honey. Cook and stir over low heat until slightly thickened or temp reaches 165 degrees. Do NOT boil. Remove from heat and stir in the chocolate pieces until chocolate is melted. Refrigerate until chilled—stir occasionally. Stir in cream and vanilla and freeze according to your ice cream maker’s directions. Makes about 1.5 quarts.....
Honey Ice Cream—with fruit (6 quart)
6 Cups milk
6 Cups Cream
2 1⁄4 cups warm honey
3 TBL vanilla
1 quart crushed fruit (strawberries, peaches, etc.) Combine milk and honey in a large mixing bowl. Add the remaining ingredients—stir. Pour into the freezercan and freeze according to manufacturer’s directions.......
Vanilla Honey Ice Cream
8 Cups milk
2 1⁄2 to 3 cups honey
8 cups cream
4 TBL vanilla
Heat milk in a saucepan over medium heat, don’t boil.Stir in honey and salt. Beat eggs. Stir a small amount of milk/honey into the beaten eggs. Add all the egg mixture to the remaining milk/honey mixture, stirring well. Cook and stir over medium heat about 10 minutes or until the temperature reaches 165. Cool thoroughly. (I usually make this custard the day before I plan to make the ice cream.) Stir in cream and vanilla. Pour into freezer can and freeze according to manufacturer’s directions.