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Honey Ice Cream Recipe

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4.3 from 6 reviews

  • Author: Lea
  • Total Time: 10 hours 30 minutes
  • Yield: 4 servings

Description

This Honey Ice Cream recipe delivers a creamy, luscious treat infused with the natural sweetness and floral notes of honey. Crafted with simple ingredients like heavy cream, whole milk, and egg yolks, this frozen dessert combines smooth texture and rich flavor, perfect for those who appreciate a subtle alternative to traditional sugar-sweetened ice creams. The recipe involves gently heating the mixture, tempering eggs for safe cooking, and finally churning and freezing for a perfect soft-serve texture.

Ingredients

Ice Cream Base

  • 1 ½ cups heavy cream
  • 1 ½ cups whole milk
  • ½ cup honey
  • ½ teaspoon Kosher salt
  • 1 ½ teaspoon vanilla paste (or pure vanilla extract)
  • 4 large egg yolks

Instructions

  1. Heat the cream mixture: In a medium-sized saucepan over medium-high heat, combine heavy cream, whole milk, honey, Kosher salt, and vanilla paste. Stir frequently and heat for about 5 minutes until the mixture just barely begins to simmer. Avoid boiling to prevent curdling.
  2. Whisk egg yolks: While the cream mixture is warming, whisk the 4 large egg yolks in a bowl until smooth and set aside.
  3. Temper eggs: Pour 1 ½ cups of the warm cream mixture into a measuring cup. Gradually whisk this warm liquid into the eggs slowly while stirring continuously to prevent the eggs from cooking too quickly and curdling.
  4. Cook the custard: Return the egg and cream mixture into the saucepan. Over medium heat, stir constantly with a wooden spoon, scraping the bottom edge of the pan, for approximately 10 minutes until the mixture thickens slightly or reaches 180°F. Look for “milk bubbles” along the pan edge as a temperature indicator. Do not allow it to boil.
  5. Cool the custard: Pour the thickened mixture into a heat-proof container and allow it to cool on the counter for 30 minutes. Then cover with a lid or plastic wrap and refrigerate for a minimum of 3 hours or up to 24 hours to chill thoroughly.
  6. Churn the ice cream: Following your ice cream maker’s instructions, churn the chilled custard. This typically takes about 15-20 minutes until the texture resembles soft-serve ice cream.
  7. Freeze until firm: Transfer the churned ice cream into an airtight container, seal it tightly, and freeze for at least 3 hours or preferably overnight to achieve a firm consistency.
  8. Serve: Once thoroughly frozen, scoop and serve chilled for a smooth, creamy honey-flavored ice cream experience.

Notes

  • Use high-quality honey for the best flavor, such as wildflower or clover honey.
  • The vanilla paste enhances flavor with visible vanilla bean specks but extract works equally well.
  • Temper the eggs slowly to prevent scrambling and ensure a smooth custard.
  • Do not let the custard boil to avoid curdling and a grainy texture.
  • Chill the base well before churning for the best texture and to reduce churning time.
  • If you don’t have an ice cream maker, place the mixture in a shallow container and freeze, stirring every 30 minutes until firm to mimic churning.
  • Store leftovers in an airtight container in the freezer for up to one week for optimal freshness.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesbylea.com/honey-ice-cream-recipe/