From the kitchen
Vanilla Bean & Honey No-Churn Ice Cream
A beautiful, clean frozen treat that puts the milk's purity front and center. Folding a light camel milk base into whipped cream creates an incredibly refreshing texture.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 1 cup Camel Milk
- 1 cup Heavy Whipping Cream
- 1/3 cup Raw Honey
- 1 Whole Vanilla Bean, split and scraped
Method
- In a clean chilled glass bowl, whip the heavy cream to firm, steady peaks; set aside in the refrigerator.
- In a separate bowl, whisk together the camel milk, raw honey, and the fragrant interior seeds scraped from the vanilla bean until completely integrated.
- Gently fold one-third of the whipped cream into the camel milk mixture to lighten it up.
- Carefully fold in the remaining whipped cream with a spatula, maintaining as much airy volume as possible.
- Transfer to a stainless steel loaf pan, cover tightly, and freeze for at least 6 hours before scooping.
Kitchen note
This ice cream offers a brilliant crisp sweetness. The clean, light profile of camel milk cuts through the usual dairy heaviness, leaving a truly refreshing finish.
Culinary Library
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