What's the Buzz?

YIELD: 1 quart

INGREDIENTS

DIRECTIONS

Whisk together eggs, honey, and salt in medium bowl. In medium saucepan, bring half-and-half to a full simmer with any infusions. Remove from heat. Refrigerate until completely cool.

Process custard in ice cream maker according to manufacturer's instructions; add soft ingredients such as 1/2 cup sliced bananas or raspberries half way through freezing, or chunky ingredients like nuts or candy during the last 2 to 5 minutes.

Transfer to bowl or tub, add any desired swirls and serve, or cover and freeze until firm, at least 3 hours and up to 3 days.

 Recipe courtesy of the National Honey Board.

I like to make this using our Butterbee honey, my pet name for our Florida Keys variety that has a butterscotch influence, a contribution of the Black Mangrove nectar that makes it so yummy! It's a low viscosity honey so it's much easier to dissolve in liquids than a really thick honey....