This recipe is so easy and so good. Because it uses more half & half and and less cream, it has a colder sensation when you eat it, which is perfect for a hot summer day.
- 2 cups half & half
- 1/2 cup heavy cream
- 1/2 cup tupelo honey
- 1 tablespoon vanilla
Pour the half & half into a mixing bowl.
Add the cream and honey together in a small pan. Heat on the stove (on medium low) for just a minutes until the honey and cream is lukewarm, then stir to completely blend together. Add the honey/cream mixture to the half & half, add the vanilla, and then whisk to blend completely.
Pour the ice cream base in your ice cream maker and start the machine. When the ice cream reaches a nice soft set, empty the ice cream into a plastic container that has a lid. Then place the lidded container in the freezer for several hours or overnight.
Remove container from freezer, scoop and enjoy!
This recipe serves 4. Consider making a double-batch, as it will go fast.