Lactose Free Salted Honey Vanilla Bean Ice Cream
I can’t count the amount of times I’ve been out with friends and just as we pass the ice cream shop, our eyes peeking inside longingly, I hear, “I wish I could eat in there, but I’m lactose intolerant.” What a bummer – missing out on ice cream would make for a long, hot summer. Luckily, Natrel heard our cries and started selling their delicious lactose free dairy line. This recipe uses their Lactose Free whipping cream and Lactose Free milk to create a creamy, indulgent ice cream that tastes as good as those scoops in the shop!
- Add the milk, honey and vanilla to a small saucepan over low-medium heat and stir until honey is melted and everything is combined (about 4 minutes).
- Transfer 1/4 cup (60 ml) of the hot mixture to a small bowl and whisk in the cornstarch until no clumps remain.
- Return mixture to the saucepan and increase heat to a simmer, whisking constantly, until it’s thick enough to coat the back of a spoon. Add the sea salt. Let cool completely. These steps can be done the night before to speed things up the next day.
- Pour the whipping cream into a stainless-steel bowl or the bowl of your stand mixer and whip until stiff peaks form, about 2 to 3 minutes. Fold in the cooled vanilla base until the ice cream is a uniform consistency. Drizzle the extra honey and salt over the ice cream. Swirl it around using a spoon and place in the freezer. Freeze until firm, 6 to 8 hours or overnight.