When I quit sugar ice cream was what I craved. The only thing I could find that would fill that void was to make my own. Good heavy whipping cream is sweet tasting when you don’t eat sugar so adding two tablespoons of local honey to a batch to me tastes better than any gourmet ice cream that costs $5-10 a pint. When I serve it to guests they are licking the bowl. I first started to make with only heavy cream. To me that was too fatty tasting. So I started to use a two to one ratio of heavy cream and half and half.

I bought an ice cream maker in which you freeze the mixing container overnight. After each use I now clean it dry it very well and cover it with a plastic bag and store it in the freezer all the time so it’s always ready to go. I found one for $39 at a big box store. It is an electric model. The only way to go. A single batch costs a little over $2 and takes less time to make than it does to drive to the grocery store and buy a pint of it.

Ice Cream
Prep Time 2-5 min
Time to Freeze a Batch 15-20 min
Ingredients
2 cups heavy whipping cream
1 cup half and half
2 tbsp honey (add more if you want it sweeter)
2 tsp vanilla (add more if you want a strong vanilla flavor)

Mix ingredients in a 4-5 cup measuring cup and blend well. Pour into the ice cream maker and mix for 15-20 minutes. It will be a soft serve consistency at this point. I put it in a glass bowl with a tight-fitting lid and freeze for a couple of hours for a firmer ice cream if you can wait that long. Try adding many different flavors like cinnamon. Enjoy.