Ice Cream Honey

Indulge in the rich, luxurious sweetness of homemade Ice Cream Honey—a treat that’s as delightful to make as it is to savor. This recipe combines the creamy decadence of heavy cream and whole milk with the natural golden sweetness of honey, creating a silky-smooth custard base. Enhanced with a touch of vanilla and a pinch of salt for balance, the ice cream is churned to perfection, delivering a burst of honeyed flavor in every spoonful. Whether served as a standalone dessert or paired with fresh fruit, nuts, or a drizzle of warm honey, this frozen delight is guaranteed to impress. With simple ingredients and a classic ice cream-making process, Ice Cream Honey is a must-try for anyone craving a sophisticated spin on a timeless treat. Keywords: honey ice cream recipe, homemade ice cream, creamy honey dessert.

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 1 cup Whole milk
• 0.5 cup Honey
• 2 tablespoons Granulated sugar
• 4 large Egg yolks
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt

Directions

Step 1

In a medium saucepan, combine the heavy cream, whole milk, and honey. Place over medium heat, stirring occasionally, until the mixture is heated through but not boiling. Remove from heat.

Step 2

In a separate bowl, whisk the granulated sugar and egg yolks together until the mixture is pale and slightly thickened.

Step 3

Slowly ladle about 1/2 cup of the warm cream mixture into the egg yolks while whisking constantly to temper the yolks and avoid curdling.

Step 4

Gradually whisk the tempered yolks into the saucepan with the remaining cream mixture.

Step 5

Return the saucepan to medium-low heat and cook, stirring continuously with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon (approximately 170-175°F on a thermometer). Do not let it boil.

Step 6

Remove the custard from heat and stir in the vanilla extract and salt.

Step 7

Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Let it cool to room temperature before covering the bowl with plastic wrap or a lid.

Step 8

Chill the custard in the refrigerator for at least 4 hours or overnight to ensure it is cold and fully set.

Step 9

When ready to churn, transfer the custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Step 10

Transfer the churned ice cream to an airtight container and freeze for 2-4 hours to firm up before serving.

Step 11

Serve scoops of the honey ice cream on its own, or pair it with fruit, nuts, or a drizzle of extra honey for added flair.

Nutrition Facts

Serving size	942 grams (942.0g)

Amount per serving	% Daily Value*
Calories	2440

Total Fat 185.90g	238%
Saturated Fat 106.90g	535%
Polyunsaturated Fat 0.30g
Cholesterol 1247mg	416%
Sodium 879mg	38%
Total Carbohydrate 137.60g	50%
Dietary Fiber 0.00g	0%
Total Sugars 135.40g
Protein 19.40g	39%

Vitamin D 181IU	903%
Calcium 398mg	31%
Iron 2mg	13%
Potassium 512mg	11%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.7%

Protein: 3.4%

Carbs: 23.9%