Thank you to Heavenly Organics for sponsoring this divine honey sweetened ice cream recipe. I hope you enjoy it as much as my family does!
I love honey. Like really, really love honey. I use it to sweeten so many things – I can't believe I only recently thought of making honey sweetened ice cream.
Have you tasted Heavenly Organics honey? The sweet, smooth flavor of their Raw White Honey is what inspired this recipe. I was tasting it and instantly thought how lovely it would taste in a chilled dessert. And since my favorite chilled dessert is ice cream, well, you get the picture.
If you aren't familiar with Heavenly Organics, their honey is harvested from naturally occurring, wild beehives found deep within the forests of Northern and Central India and the Himalayas where the bees range free. I love that these bees aren't feasting on GMO crops in the US! It's so hard to track exactly what bees feast on, so I'm happy that these hives are located well beyond the reach of pesticides and other pollutants!
You might be wondering how they collect honey from wild hives. I was! After they locate the hives, (did you know one tree can have as many as 20 hives??!!), harvesters return at night, while the bees are sleeping, to collect the honey. Harvesters brush away the sleeping bees and cut a portion of the hive away, leaving the queen and the hive intact. Unlike smoking, this method reduces the incidences of harming the bees, the hives and eliminates forest fires.
Don't worry, the bees aren't left without a home, either. Bees are fast workers! The hives regenerate within 15-20 days and are ready for the next harvest.
Heavenly Organics' proprietary, smoke-free and bee-friendly honey collection and production methods preserve the pollen, vitamins, minerals and enzymes found in raw honey – making Heavenly Organics a super healthy honey choice. Tasty and healthy? Sign me up!
Even better, Heavenly Organics has combined their divine honey with chocolate to create 100% Organic Chocolate Honey Patties. They won this year’s NEXTY for Best New Sweet/Dessert and just launched two new flavors: Peanut and Double Dark Chocolate. These flavors are in addition to the line of Pomegranate, Mint, Ginger, and Almond varieties. Each pattie is free of gluten, soy, dairy, and added sugars and is made with just 4 ingredients or less.
My personal favorite is the Mint. I only got one bite of that flavor though – it's also the favorite of both of my daughters!
Back to that honey-sweetened recipe I mentioned. This is a recipe that does take some time and some effort. Everything good is worth the wait though, right? I tend to make the mix one day, churn it the following day and eat it the day after that. There usually isn't any left after that 3rd day though!
If you haven't tried honey-sweetened ice cream before, it has a very rich flavor. I don't think I'll ever go back to cane sugar after this one! You can swap the mix-ins if you like too if you can't get your hands on pomegranate arils (seeds) this time of year. You can definitely use fresh pomegranate arils. I used frozen organic pomegranate arils, though. Much quicker than de-seeding a pomegranate.
Honey Sweetened Ice Cream with Pomegranate + Chocolate
Honey Sweetened Ice Cream with Pomegranate and Chocolate
Have you tried honey sweetened ice cream? It is divinely rich – you'll never go back to cane sugar after tasting this recipe!
- Prep Time: 7 hours
- Cook Time: 15 mins
- Total Time: 7 hours 15 mins
- Yield: 6
- Category: Dessert
- Cuisine: American
- 4 cups organic half and half
- 3/4 cup Heavenly Organics Raw White Honey
- 4 large pastured egg yolks
- 1/4 teaspoon Real Salt
- 10 chopped Pomegranate Chocolate Honey Patties
- 2/3 cup organic pomegranate arils
- In a small mixing bowl, whisk the honey, egg yolks and Real Salt.
- In a medium sized sauce pan, bring the organic half and half to a simmer, then remove the pan from the heat.
- Slowly pour 1 cup of the hot half and half into the egg yolk mixture while whisking constantly, being careful not to scramble the eggs.
- Then pour the egg mixture into the pan with the remaining half and half while whisking constantly.
- Bring the mixture back to a simmer, stirring constantly until the mixture begins to thicken and will coat the back of a spoon. This should take about 5 minutes and the mixture will reach a temperature of 170-175º F. Do not bring it to a boil!
- When the mixture has thickened appropriately, remove the pan from the heat. After it has cooled slightly, pour the custard mixture into a glass bowl. Allow it to cool further, then place in the refrigerator to chill. I like to let it chill overnight, but allow it to chill for at least 3 hours before proceeding.
- Once the mixture is chilled, pour it into your ice cream maker.
- Let the mixture churn for 15 minutes, then add the honey patties and pomegranate arils. Churn for another 5 minutes to combine.
- Transfer the ice cream to freezer safe bowl and freeze for at least 2-3 hours before serving.