This is truly a homemade ice cream recipe, we use most of the ingredients in their raw form and from local sources. We use raw milk and raw cream from our local herd share, raw honey from local bees and a little pure Bourbon vanilla extract, and voila, delicious summer coolness and a flavor that seems like the essence of goodness.
Pour all the liquid into your ice cream maker.
Put the top on to lock the spindle in place. Turn it on for about 20 minutes or until ice cream begins to firm up nicely. It will still be soft, because the cream's high butterfat content keeps it from getting too hard.
Remove from ice cream maker into a Tupperware.
Place it in the freezer for a couple of hours before eating. Afterward, place in a bowl to serve immediately.