Honey Ice Cream
Servings 9
This creamy honey ice cream is made with a simple custard base and naturally sweetened with honey for a smooth, scoopable texture and delicate flavor.
Ingredients
- 2 cups (473 ml) heavy cream
- 1 cup (236 ml) whole milk
- 2/3 cup (213 grams) runny honey
- 1/4 teaspoon salt
- 3 (54 grams total) large egg yolks
- 1 teaspoon vanilla extract
Instructions
- At least 24 hours before making the ice cream, put your ice cream machine bowl into your freezer. If you have a super freeze option, turn it on.
- Into a large, heat-proof bowl, pour the heavy cream. Set a fine-mesh sieve over the top and set it aside.2 cups (473 ml) heavy cream
- Into a medium saucepan, add the milk, honey and salt. Heat over medium heat, stirring frequently, until the honey is fully dissolved and the milk starts to steam. Do not let it boil.1 cup (236 ml) whole milk, 2/3 cup (213 grams) runny honey, 1/4 teaspoon salt
- In a separate medium bowl, whisk the 3 large egg yolks until they are well combined and smooth.3 (54 grams total) large egg yolks
- Gradually pour about half of the warm milk mixture into the egg yolks in a slow, steady stream, while whisking continuously. This prevents the eggs from curdling.
- Pour this mixture back into the saucepan with the remaining milk. Continue stirring, scraping the bottom constantly with a wooden spoon or spatula over medium-low heat.
- Continue stirring until the mixture coats the back of a spoon and registers 170 °F (77 °C) on a thermometer. This should take about 3 to 7 minutes.
- Immediately pour the hot custard through the sieve into the cold heavy cream. This stops the cooking and removes any potential egg bits.
- Stir in the vanilla. Refrigerate for at least 8 hours.1 teaspoon vanilla extract
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions.
- Transfer to a freezer-safe container and freeze for 4 to 8 hours to firm up. If you use a shallow container (which is best), 4 hours is likely enough. Otherwise, you'll probably need 8 hours. The ice cream will remain soft and scoopable once frozen.
Notes
- Base adapted from David Lebovitz’s vanilla ice cream in The Perfect Scoop.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The values were calculated with 1/2 cup (105 grams) per serving.
- Ice cream will yield around 950 grams (about 4 1/2 cups).
Nutrition
Calories: 294.7kcalCarbohydrates: 23.6gProtein: 4.3gFat: 21.4gSaturated Fat: 13.1gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 5.5gTrans Fat: 0.01gCholesterol: 117.6mgSodium: 111mgPotassium: 124.9mgFiber: 0.1gSugar: 23.6gVitamin A: 900.6IUVitamin C: 0.4mgCalcium: 78.1mgIron: 0.4mgNet Carbs: 24
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤