Kohathite: Kosher Vanilla Honey Ice Cream: A Sweet Taste Of God’s Provision

Kosher Vanilla Honey Ice Cream: A Sweet Taste Of God’s Provision

Introduction

In the Torah, honey is often used as a symbol of God's abundant blessing and the sweetness of His promises. Deuteronomy 8:7-8 describes the Promised Land as “a land of wheat, barley, vines, fig trees, and pomegranates; a land of olive oil and honey.” This sweetness represents more than just flavor — it points us toward the richness of God’s covenant and provision. In the Gospels, Yeshua Himself invites us to taste and see that the Lord is good (Psalm 34:8, quoted in John), reminding us that His love is as sweet and nourishing as honey.

Vanilla, too, with its subtle yet distinctive aroma, reminds us of the fragrance of Messiah’s presence that fills our lives and prayers (2 Corinthians 2:15 - though from Paul, but the Old Testament also speaks of fragrant offerings, like in Song of Songs 4:11). Together, these ingredients make a simple but deeply meaningful ice cream that can be enjoyed on Shabbat, festivals, or anytime your family wants a taste of God’s sweetness and care.

This Kosher Vanilla Honey Ice Cream is made with care, using kosher-certified ingredients, perfect for Messianic Jewish families who want to honor dietary laws while celebrating the sweetness of life in Yeshua.

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Recipe Summary Card

Recipe Title: Kosher Vanilla Honey Ice Cream

Prep Time: 15 minutes

Cook Time: 25 minutes (chill time excluded)

Total Time: 5 hours (including chilling/freezing)

Yield: 6 servings

Pan Size: 8-inch freezer-safe container or ice cream maker bowl

Difficulty Level: Easy

Special Equipment: Ice cream maker (optional, see step 4 for no-machine method)

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Ingredients List

2 cups (480 ml) heavy cream, kosher-certified

1 cup (240 ml) whole milk, kosher-certified

¾ cup (170 g) honey (use raw or kosher-certified)

1 vanilla bean pod, split and seeds scraped (or 1 tbsp pure vanilla extract)

4 large egg yolks, kosher-certified

Pinch of kosher salt

Optional variations:

Dairy-free: Substitute heavy cream and milk with 2 cups canned coconut milk (full fat).

Sugar-free: Use ⅔ cup erythritol or monk fruit sweetener instead of honey.

Gluten-free: Naturally gluten-free; ensure all ingredients are certified gluten-free if sensitive.

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Step-by-Step Directions

1. Prepare the vanilla infusion: In a medium saucepan, combine heavy cream, milk, and the split vanilla bean pod with seeds. Warm over medium heat until just below boiling (about 180°F / 82°C), stirring occasionally. Remove from heat, cover, and let steep 15 minutes.

2. Whisk egg yolks and honey: In a bowl, whisk together egg yolks, honey, and salt until pale and slightly thickened.

3. Temper the eggs: Slowly pour about ½ cup of the warm cream mixture into the egg yolks while whisking constantly. Then gradually whisk the yolk mixture back into the saucepan with the remaining cream.

4. Cook custard: Place saucepan back over low heat. Stir continuously with a wooden spoon or spatula until mixture thickens and coats the back of the spoon (~170°F / 77°C). Do not boil.

5. Strain and chill: Strain custard through a fine sieve into a clean bowl to remove vanilla pod and any cooked egg bits. Cover with plastic wrap pressed onto the surface. Chill in the refrigerator for at least 4 hours or overnight.

6. Freeze:

With ice cream maker: Pour chilled custard into your ice cream maker and churn according to manufacturer’s instructions until firm. Transfer to a container and freeze for 2 hours before serving.

Without ice cream maker: Pour chilled custard into a freezer-safe container. Freeze, stirring every 30 minutes for the first 2 hours to break up ice crystals, until firm (about 4 hours total).

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Serving & Presentation

Serves 6 generous scoops (about ½ cup each).

Serve in small bowls or cones.

Drizzle with a little extra honey or sprinkle with crushed kosher nuts like pistachios for texture.

Pairs beautifully with fresh figs or pomegranate seeds for a biblical touch.

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Baking/Cooking Tips & Troubleshooting

Use fresh eggs and kosher-certified ingredients for best flavor and keeping kosher.

Don’t rush chilling—custard must be very cold before freezing for a smooth texture.

Avoid boiling custard to prevent curdling.

For dairy-free, full-fat coconut milk adds creaminess but imparts a mild coconut flavor.

If honey crystallizes in cold ice cream, a quick stir or leaving it at room temp a few minutes before serving solves this.

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Dietary Adaptations

Gluten-Free: No wheat or gluten-containing ingredients used. Just confirm all products’ kosher certification.

Sugar-Free: Substitute honey with erythritol or monk fruit sweeteners, adjusting sweetness to taste. Use vanilla extract over vanilla bean to avoid added sugars.

Dairy-Free: Use canned full-fat coconut milk instead of cream and milk. Follow same instructions, but custard may thicken less; chill well before freezing.

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Storage, Make-Ahead & Freezing

Store ice cream in a tightly sealed container in the freezer up to 2 weeks for best quality.

Let soften 5–10 minutes at room temperature before scooping.

If freezer is very cold and ice cream hardens too much, stirring every 30 minutes during freezing helps keep it creamy.

Leftover custard base can be kept in the refrigerator for 2 days before freezing.

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Closing Blessing & Scripture

"Taste and see that the LORD is good; blessed is the one who takes refuge in Him." — Psalm 34:8

May this sweet treat remind you of the goodness and provision of our Heavenly Father through Yeshua. Enjoy it with gratitude and joy, surrounded by those you love.

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Printable Recipe Card: Kosher Vanilla Honey Ice Cream

Ingredients Directions

- 2 cups (480 ml) heavy cream 1. Warm cream, milk & vanilla bean to 180°F (82°C), steep 15 min.

- 1 cup (240 ml) whole milk 2. Whisk egg yolks, honey & salt until pale.

- ¾ cup (170 g) honey 3. Temper eggs with warm cream, return to saucepan.

- 1 vanilla bean pod or 1 tbsp vanilla extract 4. Cook on low till thick, 170°F (77°C), do not boil.

- 4 large egg yolks 5. Strain custard, chill 4+ hrs.

- Pinch kosher salt 6. Freeze: churn in ice cream maker or freeze with stirring.

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Summary of Adaptations

Gluten-Free: Naturally gluten-free; use certified products.