Indulge in the creamy sweetness of homemade Salted Honey Ice Cream, a delightful twist on classic ice cream with natural honey as the star sweetener.
Packed with protein from egg yolks and healthy fats from whipping cream, this recipe offers a wholesome treat without refined sugars.
Quick to prep, it’s perfect for everyday enjoyment, special occasions, or make-ahead dessert options
Creamy Salted Honey Ice Cream
Equipment
- Ice Cream Maker
- Electric mixer (stand or hand-held)
- Saucepan
- Whisk
- Mesh Strainer
- Lidded Freezer Container
Ingredients
- 2 cups cold heavy whipping cream divided
- 1 cup whole milk
- ¾ cup honey
- 5 large egg yolks
- 2 tsp vanilla extract
- ½ tsp coarse kosher salt or ¼ tsp table salt
Instructions
- Prepare the Custard Base: Start by gathering all your ingredients and equipment—this makes the cooking process smooth and stress-free. In a medium saucepan, combine 1 cup of cold heavy cream, whole milk, honey, egg yolks, vanilla extract, and salt. Use a whisk to thoroughly blend the mixture until it is completely smooth and the honey is fully incorporated. This initial step ensures that your custard will be free of lumps and evenly sweetened, setting the foundation for perfectly creamy ice cream.
- Gently Heat the Custard: Place the saucepan over medium heat. Stir constantly with a whisk to prevent the eggs from curdling. You are looking for the mixture to steam and form tiny bubbles along the edges, but do not allow it to boil. Heating slowly and steadily ensures a smooth, rich custard. This step is critical: if the custard gets too hot, the eggs will scramble, and your ice cream will have an unpleasant texture.
- Strain the Custard for Smoothness: Once the custard has thickened slightly and is fragrant with honey and vanilla, remove it from the heat. Pour it through a fine mesh strainer into a clean bowl. Straining removes any tiny bits of cooked egg, leaving a perfectly smooth base. Take your time here—this small step greatly improves the texture of your finished ice cream.
- Chill the Custard Thoroughly: Cover the strained custard with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Place it in the refrigerator for several hours or preferably overnight. Chilling the custard not only enhances the flavor but also helps it thicken slightly, making it ready to combine with the whipped cream. Cold custard ensures a lighter, creamier ice cream after churning.
- Whip the Remaining Cream: While the custard chills, pour the remaining 1 cup of heavy cream into a mixing bowl. Using an electric mixer (hand-held or stand), whip the cream until soft peaks form. Soft peaks mean the cream holds its shape but is still light and airy. This whipped cream is what gives your ice cream a fluffy, creamy texture, so take care not to overwhip.
- Fold Whipped Cream into Custard: Once the custard is thoroughly chilled, gently fold the whipped cream into the custard using a spatula. Use slow, careful motions to combine them without deflating the whipped cream. This step is crucial for creating light, airy ice cream. The cream adds volume, while the custard provides rich flavor and structure.
- Churn the Ice Cream: Pour the custard and cream mixture into your ice cream maker. Follow the manufacturer’s instructions for churning. Typically, this takes 20–30 minutes, depending on your machine. During this process, the mixture aerates and thickens, transforming into the creamy, smooth ice cream we all love. Keep an eye on the texture; it should look thick, soft, and scoopable.
- Freeze for Firmness: Once churned, transfer the ice cream into a lidded, freezer-safe container. Smooth the top with a spatula, cover tightly, and freeze for at least 8–10 hours. This allows the ice cream to firm up and develop its full flavor. Avoid opening the container repeatedly during freezing, as temperature fluctuations can lead to ice crystals.
- Serve and Enjoy: Before serving, remove the ice cream from the freezer for 5–10 minutes to soften slightly for easier scooping. Serve it in bowls or cones, and feel free to garnish with a drizzle of honey, a sprinkle of nuts, or fresh berries. Enjoy this creamy, sweet, and lightly salted homemade treat—rich in flavor, naturally sweetened, and utterly satisfying.
Notes
- For a smoother custard, strain the mixture thoroughly to remove any cooked egg bits.
- Chilling the custard overnight enhances the flavor and texture.
- Use coarse kosher salt for a subtle crunch; reduce table salt by half to avoid over-salting.
- Soft peaks in the whipped cream are crucial for a light, airy ice cream.
- Homemade ice cream is best enjoyed within two weeks for optimal freshness.
Chef’s Secrets To Perfect Ice Cream
Achieving creamy, rich ice cream starts with balancing temperature and texture.
Always heat the custard gently—never boiling—to prevent curdling.
Chilling it completely before adding whipped cream ensures a smooth, velvety base.
When folding in the cream, use gentle movements to preserve air, giving your ice cream a light, fluffy consistency.
High-quality honey adds depth and a natural sweetness that refined sugar can’t replicate, while a pinch of coarse salt amplifies the flavors beautifully.
Serving Suggestions For Sweet Enjoyment
Salted Honey Ice Cream pairs wonderfully with a variety of desserts.
Serve a scoop over warm fruit cobblers or drizzle with dark chocolate sauce for a decadent treat. It also works beautifully alongside nut-based cookies, toasted almonds, or shortbread biscuits.
For a refreshing twist, top with fresh berries or a sprinkle of granola.
This ice cream is versatile enough to be enjoyed as a simple, elegant dessert or as part of a more elaborate summer dessert platter.
Storage Tips For Long Freshness
Store your homemade ice cream in airtight, lidded containers to prevent ice crystals from forming.
Keep it in the coldest part of your freezer, ideally at 0°F (-18°C). For the best texture, remove the ice cream from the freezer about 5–10 minutes before scooping to soften slightly.
Leftovers can safely be stored for up to two weeks, but the flavor and creaminess are most enjoyable within the first week.
Avoid repeated thawing and refreezing to maintain quality.
Frequently Asked Questions
1. Can I use other sweeteners instead of honey?
Yes! Maple syrup, agave, or coconut nectar can work as alternatives. Keep in mind that flavor and sweetness may vary slightly, so taste as you go.
Honey provides a unique floral sweetness that balances the saltiness perfectly.
2. Is it possible to make this recipe without an ice cream maker?
Absolutely. You can place the custard in a shallow, freezer-safe dish and stir vigorously every 30–45 minutes as it freezes.
This method helps incorporate air and prevent large ice crystals, though the texture may be slightly less smooth than churned ice cream.
3. Can I make this recipe ahead of time for a party?
Yes! The custard can be prepared a day ahead and chilled in the refrigerator.
After churning and freezing, the ice cream will be ready to serve when your guests arrive. It’s perfect for meal prep or special occasions.
4. Can I use low-fat milk or cream?
You can, but the texture and richness will be affected. Full-fat cream and milk provide a velvety, creamy mouthfeel.
Using lower-fat alternatives may result in a slightly icier or less smooth ice cream.
5. How do I prevent ice crystals from forming?
Straining the custard, thoroughly chilling it before mixing with whipped cream, and storing it in an airtight container in the coldest part of your freezer are key steps.
Gentle folding preserves air, giving the ice cream a soft, creamy texture without large crystals.
