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Low and slow and stir constantly

The best thing about this recipe is, WHOLE eggs.

I used to make macarons out of leftover egg whites. With a toddler in tow, I only have time to make ONE thing.

The key is honey. Honey makes it soft and have a consistency of ice cream made of only yolks. I’ve tried (4 times no less) varying the amount of honey. 140g is the lowest it needs to preserve the texture.

This recipe is based on

Yield about 1 quart

  • 2 cups Half and Half ( or 1 C Whole Milk + 1 C Heavy Cream)
  • 140g honey
  • 55 g malt powder (optional)
  • 2 Large eggs (preferably pastured)
  • Pinch of salt
  • Splash of vanilla extract
  • Great topped with salted sunflower seeds.


Combine Half-and-Half, Honey, Salt, and Malt milk powder if using. Heat on medium heat till small bubbles form along edge. In a bowl, whisk Eggs till frothy. Slowly add some of the hot honey mixture to temper the eggs and add back to honey mixture in pot.

Over low heat, heat up mixture till it reaches 170F. Make sure to stir continuously to minimize curdling.

Strain through sieve. Stir in vanilla extract. Refrigerate overnight. Churn in ice cream maker.

Variations: Infuse the batter with whatever you have in your pantry or your garden. I have tried lavandar blossoms, earl grey tea leaves and rose geraniums. All excellent. I particular like earl grey since the tannin of the tea cuts the sweetness of the ice cream.

 After the milk (before the eggs) comes to a light boil, move off the hot burner. Put the aromatics of choice in. Infuse for 15 – 20 minutes. Strain. Then continue with the recipe.


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