Honey Ice Cream
This homemade honey ice cream is rich, creamy, and naturally sweetened with pure honey. Made with wholesome ingredients like milk, cream, and egg yolks, it’s a satisfying dessert that’s quick to prepare and perfect for make-ahead treats. Smooth, indulgent, and free from refined sugar, it’s a timeless classic your family will love.
Equipment
- Medium saucepan (1)
- Small mixing bowl (1)
- Whisk (1)
- Fine mesh strainer (1)
- Ice cream maker (1)
- Freezer-safe container – 1
Ingredients
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- ½ cup honey any variety
- ½ tsp salt reduce to ¼ tsp if desired
- 4 large egg yolks
- 1 ½ tsp vanilla extract
Instructions
- Prepare the Egg Yolks: In a small mixing bowl, add the four large egg yolks. Using a whisk, beat the yolks gently until they become smooth and slightly pale in color. This step ensures the eggs will blend evenly with the hot cream mixture later, preventing any lumps or curdling. Set the whisked egg yolks aside for now, as you’ll use them in the next stage.
- Heat the Dairy and Honey Mixture: In a medium saucepan, combine 1 ½ cups of heavy cream and 1 ½ cups of whole milk. Add ½ cup of honey and ½ teaspoon of salt (or ¼ teaspoon if you prefer a milder taste). Place the saucepan over medium to medium-high heat. Stir occasionally as the mixture warms, allowing the honey to dissolve completely and the cream to become fragrant. Heat the mixture until it just begins to simmer, creating small bubbles around the edges—do not let it reach a full boil.
- Temper the Egg Yolks: To prevent the eggs from scrambling, you’ll need to temper them. Slowly pour about ¼ cup of the hot cream mixture into the bowl of egg yolks while continuously whisking. This gradually raises the temperature of the eggs without cooking them. Once combined, pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking constantly as you pour to ensure a smooth, uniform custard.
- Cook the Custard: Return the saucepan to the stove over medium or medium-low heat. Stir the mixture constantly with a whisk or wooden spoon, making sure to scrape the bottom and sides to avoid sticking. Continue cooking for approximately 10–12 minutes, or until the custard thickens slightly and coats the back of a spoon. Keep in mind that because honey is naturally thinner than sugar, this custard will be slightly more fluid than typical ice cream bases, but it will still set beautifully once churned.
- Strain the Custard: Remove the saucepan from heat. Place a fine mesh strainer over a clean container or bowl. Pour the custard through the strainer to catch any small bits of cooked egg or impurities, resulting in an ultra-smooth mixture. This step guarantees that your ice cream will have a perfectly creamy, silky texture.
- Add Vanilla and Chill: After straining, stir in 1 ½ teaspoons of pure vanilla extract to enhance the natural sweetness and aroma of the honey. Cover the container with a lid or plastic wrap and place it in the refrigerator. Chill for at least 6 hours or overnight, allowing the flavors to meld and the custard to cool completely. Cold custard churns into ice cream more efficiently and yields a smoother texture.
- Churn the Ice Cream: Once fully chilled, pour the custard into your ice cream maker according to the manufacturer’s instructions. Churn the mixture until it reaches a thick, creamy consistency. This process typically takes 20–30 minutes, depending on your machine. Churning incorporates air, making the ice cream light and fluffy while freezing it evenly.
- Freeze for Firmness: Transfer the churned ice cream into a freezer-safe container, smoothing the surface with a spatula. Cover the container tightly and place it in the freezer for several hours, ideally 2–4 hours, to allow the ice cream to firm up. This final freezing step ensures that every scoop holds its shape beautifully.
- Serve and Enjoy: Remove the honey ice cream from the freezer a few minutes before serving to soften slightly for easier scooping. Serve in bowls or cones, and enjoy the naturally sweet, creamy, and rich flavor of this homemade treat. For an added touch, drizzle extra honey on top or garnish with chopped nuts or fresh fruit.
Notes
- Use pure honey for the best flavor; the type of honey will slightly alter the sweetness and aroma.
- Do not boil the cream and milk mixture; gentle heat ensures a smooth custard.
- Tempering the egg yolks is essential to prevent scrambling and achieve a silky texture.
- Chill the custard thoroughly before churning to improve texture and creaminess.
- Ice cream is best enjoyed within a few days but can be frozen up to two weeks.
- Children under one year should not consume honey due to the risk of botulism.
- Adjust salt to taste; it enhances the flavor and balances the sweetness.
