Honey Vanilla Ice Cream
Indulge in the luxurious simplicity of homemade Honey Vanilla Ice Cream, a delightful treat crafted with wholesome ingredients. This creamy dessert pairs the floral sweetness of honey with the rich, aromatic essence of a real vanilla bean for a perfectly balanced flavor that’s irresistibly smooth. Made with a luscious custard base of heavy cream, whole milk, and egg yolks, every step of this recipe—from tempering the eggs to churning in an ice cream maker—ensures a velvety texture that’s restaurant-quality. Ideal on its own, or as an elegant pairing with fresh fruit or warm cobblers, this honey-sweetened ice cream is a must-try for both summer days and year-round indulgence. Perfectly suited for those looking for homemade ice cream recipes, all-natural desserts, and honey-infused treats!
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Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cups Honey
- 1 Vanilla bean
- 4 Egg yolks
- 0.25 teaspoons Salt
Directions
Step 1
In a medium saucepan, combine the heavy cream, whole milk, and honey. Split the vanilla bean lengthwise, scrape out the seeds with the back of a knife, and add both the seeds and the pod to the mixture.
Step 2
Heat the mixture over medium heat, stirring occasionally, until it just begins to steam. Do not let it boil.
Step 3
In a separate mixing bowl, whisk the egg yolks with the salt until smooth and slightly thickened.
Step 4
Slowly pour about 1 cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling.
Step 5
Gradually pour the tempered egg mixture back into the saucepan with the rest of the cream mixture, stirring constantly.
Step 6
Cook the custard over medium-low heat, stirring frequently with a wooden spoon or silicone spatula, until it thickens enough to coat the back of the spoon (about 175°F, or 80°C). Do not let it boil.
Step 7
Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids and the vanilla bean pod.
Step 8
Allow the custard to cool to room temperature, then cover and refrigerate for at least 4 hours or preferably overnight until thoroughly chilled.
Step 9
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions, usually about 20-25 minutes, until the ice cream reaches a soft-serve consistency.
Step 10
Transfer the ice cream to an airtight container and freeze for at least 2-4 hours to firm up before serving.
Nutrition Facts
| Serving size | 977.5 grams (977.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2529 |
| Total Fat 185.90g | 238% |
| Saturated Fat 106.90g | 535% |
| Polyunsaturated Fat 0.30g | |
| Cholesterol 1247mg | 416% |
| Sodium 883mg | 38% |
| Total Carbohydrate 161.80g | 59% |
| Dietary Fiber 0.00g | 0% |
| Total Sugars 159.40g | |
| Protein 19.60g | 39% |
| Vitamin D 181IU | 903% |
| Calcium 402mg | 31% |
| Iron 3mg | 16% |
| Potassium 566mg | 12% |
Source of Calories