Few treats are as refreshing as a cold cup of homemade ice cream on a hot homestead afternoon. Ice cream is a very rare reward here at Whirl’d Works farm, but it is certainly a hit with the entire family. If you are taken to read the ingredient labels on the things you buy at the store like we are, ice cream is one of those many things we typically steer clear of. There are a few that have simple, easy to read and understand ingredients, but most of them require a degree in chemistry to understand what is in them. We try to limit the amount of sugar that we consume as a family, but recently discovered an ice cream recipe that uses honey instead of processed sugar (and don’t get us started on the high fructose corn syrup!).
We do have a small ice cream maker in the house, but it doesn’t get used much (definitely not often enough). In fact, several of our attempts with different methods and recipes resulted in dismal and frustrating failures. Intrigued by this rather simple recipe, we set out to give it a try. There isn’t a taste bud in this house that hasn’t jumped for joy at the end product this time!
Before you begin, it is important to understand that the best result comes with patience. Trying to hurry this process along may not bring you the results you desire. Don’t expect to whip this dessert up in an hour, but instead, prepare yourself to expect about a full day to experience this sweet treat in all it’s magnificence.
Ingredients (Makes about 1 quart)
Putting in a little
Yorkshirelass, home at last.
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