Honey Vanilla Ice Cream
Indulge in the luxurious simplicity of homemade Honey Vanilla Ice Cream, a delightful treat crafted with wholesome ingredients. This creamy dessert pairs the floral sweetness of honey with the rich, aromatic essence of a real vanilla bean for a perfectly balanced flavor that’s irresistibly smooth. Made with a luscious custard base of heavy cream, whole milk, and egg yolks, every step of this recipe—from tempering the eggs to churning in an ice cream maker—ensures a velvety texture that’s restaurant-quality. Ideal on its own, or as an elegant pairing with fresh fruit or warm cobblers, this honey-sweetened ice cream is a must-try for both summer days and year-round indulgence. Perfectly suited for those looking for homemade ice cream recipes, all-natural desserts, and honey-infused treats!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cups Honey
- 1 Vanilla bean
- 4 Egg yolks
- 0.25 teaspoons Salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and honey. Split the vanilla bean lengthwise, scrape out the seeds with the back of a knife, and add both the seeds and the pod to the mixture.
Heat the mixture over medium heat, stirring occasionally, until it just begins to steam. Do not let it boil.
In a separate mixing bowl, whisk the egg yolks with the salt until smooth and slightly thickened.
Slowly pour about 1 cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling.
Gradually pour the tempered egg mixture back into the saucepan with the rest of the cream mixture, stirring constantly.
Cook the custard over medium-low heat, stirring frequently with a wooden spoon or silicone spatula, until it thickens enough to coat the back of the spoon (about 175°F, or 80°C). Do not let it boil.
Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids and the vanilla bean pod.
Allow the custard to cool to room temperature, then cover and refrigerate for at least 4 hours or preferably overnight until thoroughly chilled.
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions, usually about 20-25 minutes, until the ice cream reaches a soft-serve consistency.
Transfer the ice cream to an airtight container and freeze for at least 2-4 hours to firm up before serving.
Nutrition Facts
Calories |
2529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 883 mg | 38% | |
| Total Carbohydrate | 161.8 g | 59% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 159.4 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 402 mg | 31% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 566 mg | 12% | |
*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.
