Homemade Vanilla Honey Ice Cream
Creamy, dreamy, and irresistibly rich, this Homemade Vanilla Honey Ice Cream combines the warmth of pure vanilla with the natural sweetness of honey for a truly indulgent treat. Crafted with simple, wholesome ingredients like heavy cream, whole milk, and farm-fresh egg yolks, this ultra-smooth custard base is elevated through careful tempering and slow cooking, ensuring a silky texture in every scoop. The addition of golden honey lends a subtle floral complexity that beautifully complements the pure vanilla extract, creating a delicate, natural sweetness free from refined sugar. This luxurious ice cream is surprisingly easy to make, requiring just 20 minutes of prep work before your ice cream maker takes over. Perfect for summer gatherings, elegant dinner parties, or as a well-earned indulgence, this homemade dessert is a timeless classic with a modern honey-kissed twist. Your freezer is just a churn away from pure creamy bliss!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 4 Egg yolks
- 0.5 cup Honey
- 2 teaspoons Pure vanilla extract
- 0.25 teaspoons Salt
Instructions
In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until warmed through but not boiling, stirring occasionally.
In a mixing bowl, whisk together the egg yolks, honey, and salt until smooth and well combined.
Gradually add about 1/2 cup of the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent scrambling.
Pour the tempered egg mixture back into the saucepan with the remaining milk and cream.
Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens and coats the back of the spoon, about 8–10 minutes. Do not let the mixture boil.
Remove the saucepan from heat and stir in the pure vanilla extract.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
Allow the custard to cool to room temperature, then cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until thoroughly chilled.
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
Transfer the churned ice cream to a lidded, freezer-safe container and freeze for at least 2–4 hours to firm up before serving.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 131 mg | 6% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 22.5 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 62 mg | 5% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 79 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
