This ice cream recipe requires no ice cream machine, and it was used during a Home Economics lab by Imperial Academy students.

Ingredients

• 3 Tbsp raw, full-fat milk
• 2 cups heavy whipping cream
• 4 egg yolks
• 1 tsp vanilla extract
• ½ cup honey (or maple syrup)
• ¼ tsp salt

Instructions

• In a small pot heat honey until it comes to a boil, being careful not to burn it.
• In a separate bowl, combine egg yolks. With an electric mixer, beat eggs and gradually add honey. Add milk and whisk again.
• Whip heavy cream and vanilla until stiff peaks form.
• Gently fold in egg and honey mixture into whipped cream and add salt.
• Put into an airtight container and freeze.
• Optional: Taste test, then, if desired, sprinkle flaky salt on top before placing in freezer.
• For smoother consistency, once frozen, blend the ice cream in a food processor and enjoy (or refreeze immediately).