My delightful friend Jennie and her husband Aidan tend to a bee hive which produces the most wonderful wildflower honey. Recently, Jennie gave me a couple of jars of their harvested liquid gold.

I was going to use the honey for a week’s worth of posts that highlighted the honey as a main ingredient. Unfortunately, the first recipe I made, Frozen Honey Cream, was so great that I’ve now made two batches. My supply of honey is dwindling and all I want to do is make more-more-more. It’s really that good.

The recipe is from Everyday Food Magazine. I found it while doing a recipe search of marthastewart.com. It was touted as an effortless dessert. That’s partially true. There was very little effort putting the three ingredients together. A stand mixer made easy work of whipping the cream to stiff peaks, and then incorporating the piping hot honey into the four egg yolks. The real effort came in waiting the two hours for it to firm up in the freezer before dipping into its sweetened creaminess. A side note: two hours in the freezer made for a very soft freeze. If you can wait a day or so, it’s a lot firmer. Good luck with that waiting. I’ve been wanting to make homemade ice cream for years, but haven’t invested in an ice cream maker. The advantage of this recipe is that one is not needed. It’s a no-churn frozen delight.

Confessions time. The natural light in our kitchen is phenomenal in the morning. That’s when I took the final shots of the dished up frozen cream. So yes, that’s what I ate for breakfast this morning. Don’t judge me until you’ve tasted this for yourself.

Now I have a little less than one full jar of Kilker North honey remaining. That’s more than enough for a third batch of frozen honey cream. Or I could branch out and try making a couple of these other recipes: honey lace cookies, pomegranate-honey coolers, honey pistachio biscotti, honey ricotta cheesecake, or some crunchy honey nut granola. Which sounds good to you? Do you have a favorite honey-centric recipe? Share it in the comments section.

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