Honey and Whiskey Ice Cream
Indulge in the decadent and sophisticated flavors of Honey and Whiskey Ice Cream, a creamy homemade dessert that perfectly balances sweet and boozy notes. This rich, custard-based recipe combines velvety heavy cream, golden honey, and a splash of smooth whiskey for a luxurious treat that’s anything but ordinary. With a hint of vanilla and just the right amount of sweetness, this ice cream delivers a silky texture and a touch of warmth in every bite. Whether you’re serving it in bowls, cones, or alongside your favorite desserts, this recipe is sure to become a crowd-pleasing favorite for special occasions or laid-back evenings. Perfect for artisanal ice cream enthusiasts, it’s surprisingly easy to make and boasts a sophisticated flavor profile that feels like a celebration in every scoop.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.5 cup Honey
- 0.25 cup Granulated sugar
- 5 large Egg yolks
- 2 teaspoons Vanilla extract
- 2 tablespoons Whiskey
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and honey. Heat the mixture over medium heat, stirring occasionally, until the edges just start to bubble. Do not let it come to a full boil.
In a separate medium bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture is thick and pale yellow.
Gradually pour about 1 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and avoid curdling.
Slowly pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking constantly.
Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heat-safe spatula, until it thickens enough to coat the back of the spoon (about 170°F to 175°F or 77°C to 80°C on a food thermometer). Do not let it boil.
Remove the saucepan from the heat and stir in the vanilla extract and whiskey.
Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Allow it to cool at room temperature for 15–20 minutes.
Transfer the custard to an airtight container, cover, and refrigerate for at least 4 hours or overnight until it is completely chilled.
Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to a freezer-safe container, smooth the top, and cover with a lid or plastic wrap. Freeze for at least 4 hours until firm.
Serve scoops of the Honey and Whiskey Ice Cream in bowls or cones, and enjoy!
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 30.8 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 66 mg | 5% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 83 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.
