Creamy Salted Honey Ice Cream
Sweet, creamy, and lightly salted, this homemade honey ice cream is rich in flavor yet naturally sweetened. With a smooth custard base and airy whipped cream, it’s a refreshing and satisfying treat perfect for any season or celebration.
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.
