Ice Cream Honey
Indulge in the rich, luxurious sweetness of homemade Ice Cream Honey—a treat that’s as delightful to make as it is to savor. This recipe combines the creamy decadence of heavy cream and whole milk with the natural golden sweetness of honey, creating a silky-smooth custard base. Enhanced with a touch of vanilla and a pinch of salt for balance, the ice cream is churned to perfection, delivering a burst of honeyed flavor in every spoonful. Whether served as a standalone dessert or paired with fresh fruit, nuts, or a drizzle of warm honey, this frozen delight is guaranteed to impress. With simple ingredients and a classic ice cream-making process, Ice Cream Honey is a must-try for anyone craving a sophisticated spin on a timeless treat. Keywords: honey ice cream recipe, homemade ice cream, creamy honey dessert.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.5 cup Honey
- 2 tablespoons Granulated sugar
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and honey. Place over medium heat, stirring occasionally, until the mixture is heated through but not boiling. Remove from heat.
In a separate bowl, whisk the granulated sugar and egg yolks together until the mixture is pale and slightly thickened.
Slowly ladle about 1/2 cup of the warm cream mixture into the egg yolks while whisking constantly to temper the yolks and avoid curdling.
Gradually whisk the tempered yolks into the saucepan with the remaining cream mixture.
Return the saucepan to medium-low heat and cook, stirring continuously with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon (approximately 170-175°F on a thermometer). Do not let it boil.
Remove the custard from heat and stir in the vanilla extract and salt.
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Let it cool to room temperature before covering the bowl with plastic wrap or a lid.
Chill the custard in the refrigerator for at least 4 hours or overnight to ensure it is cold and fully set.
When ready to churn, transfer the custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight container and freeze for 2-4 hours to firm up before serving.
Serve scoops of the honey ice cream on its own, or pair it with fruit, nuts, or a drizzle of extra honey for added flair.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 131 mg | 6% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 26.6 g | ||
| Protein | 3.1 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.
