Cool down this summer solstice with bee the change dairy free honey gelato. Happy Summer!
2 C. Almond Milk
1 C. Almond Milk Creamer
6 Egg Yolks
2/3 C. bee the change Honey
3 Tbsp. Brown Sugar
Pinch of Kosher Salt
Combine almond milk, creamer, salt and honey into a pan. Heat on medium until edges bubble. Let cool for two minutes.
In a large bowl, whisk together brown sugar and eggs yolks until completely mixed.
Pour in mixture from the pan slowly while whisking quickly.
Pour new mixture back into pan and bring to simmer for a few minutes. The liquid should thicken.
Put plastic wrap over it and chill overnight.
The next day...
Churn in the ice cream maker for 35 minutes and then freeze.
Serve with more honey, strawberries, or even edible flowers!