No-Churn Honey Ice Cream

23 Jun No-Churn Honey Ice Cream

At home I have a pantry stocked with different flours, sweeteners, spices etc. It makes me calm to know that I can bake or cook anything and probably have all the ingredients at home, or at least be able to buy them at the grocery store or a health food store. However, here in Provence I have nothing! And neither is it easy to find what I seek in the stores since my french doesn’t include words like buckwheat flour, psyllium husk powder or flax seeds.

Of course I’ve used google translate but it doesn’t help since they for example have several different flours and I haven’t even mentioned the creme yet… The creme makes me crazy! It’s impossible to find 42% fat whipping creme without any additives. If someone from France reads this, please help me.

Me and mum went to a special bio food store to buy flours, but as I mentioned before they have several different kinds of flours. What I thought was ordinary buckwheat flour was very rough and grey. I made a foccacia whit the flour but it looked awful. It was grey and had a sour taste. I guess what I’m trying to say is that I’m having a hard time baking here and that I probably won’t post a lot of baked things. Instead I’ll give you a recipe of a honey ice cream which you won’t need any ice cream maker for.

Except from well-stocked pantry, I also miss my Ice Cream machine. It’s still a fresh romance but I’m very attached to Mr Ice Cream maker. I’ve never liked to make Ice Cream by hand so when I found this recipe I was thrilled. This Ice cream is super easy to make, it has a great consistency and you don’t need to whisk it whit an electric mixer every 30 minutes. You just pop it in the freezer and let it sit for six hours and then it’s done. I managed to make it whit this bad french unnatural whipping cream and I bet it will be even better whit the real thing. You could also add some sea salt to make a salted honey Ice cream, It’ll probably be delicious!

Honey Ice Cream (no machine needed)

• 500 ml heavy whipping cream
• 1 can(1 1/4 cups/300 ml) sweetened condensed milk
• 50 ml honey + 1 tbsp for topping + more for serving
• optional 1/2 tsp Fleur de sel sea salt

Directions: 

1. Whip the cream with an electric mixer until it starts to form stiff peaks.
2. Whit a spatula, gently fold in the condensed milk and honey (and sea salt) to the creme.
3. Pour into a freezer safe container and drizzle 1 tbsp of honey on top. Put in the freezer until it’s solid, at least 6 hours.
4. Serve whit some extra honey (and sea salt).