INGREDIENTS
1 cup honey (try local honey)
2 cups (16 ounces) whipping cream
10 cups low fat milk
2 Tablespoons vanilla
2 bags ice (don’t try to use ice from home)
1-2 cups ice cream salt (rock salt)

DIRECTIONS
Whisk honey and cream together until completely
mixed. Stir in milk and vanilla. Refrigerate
overnight or until chilled. Stir again
and freeze in an electric or hand crank ice
cream churn, according to directions. After
ice cream is ready, if you have time, pack it
down with more ice and salt, wrap churn in
towels and let it cure for an hour. Serve and
expect compliments and rave reviews. Leftovers
can be frozen in plastic containers, but
place each container in a paper bag before
freezing to keep the ice cream from turning
into a chunk of ice.