Honey Orange Ice Cream

Honey Orange Ice Cream

By Nathan Fong

I love fresh homemade ice cream because I can make it using fresh local milk and cream and sweeten it with local honey, instead of sugar. I find that so many commercially made products are too sweet and filled with too many additives and stabilizers. This simple ice cream takes on the subtle flavours and aromas of the honey, so experiment with various styles of honey. Omit the orange if you’d like to showcase the flavour of the honey more. Makes about 1 litre.


1 large orange (optional)

1/2 cup homogenized milk

1/2 cup honey

1/2 tsp salt

2 1/4 cups whipping cream


Using a vegetable peeler, remove a large zest from the orange, about 6 inches long by 1 inch wide. Add to a saucepan with the milk and heat over medium heat until simmer. Pour the milk into a mixing bowl and allow to cool completely. Remove zest and discard. Add the honey and salt and stir until honey is dissolved. Stir in the cream, cover and chill mixture for at least 4 hours, preferable overnight.

Place into ice cream maker following manufacturer’s directions. Transfer to an air-tight container and freeze until hard enough for scooping, about 3 to 4 hours.

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