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Honey Vanilla Ice Cream Recipe

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4 from 12 reviews

This smooth and creamy Honey Ice Cream recipe combines the natural sweetness of honey with a rich custard base made from heavy cream, whole milk, and egg yolks. Churned in an ice cream maker and frozen to perfection, this delightful dessert offers a unique, floral flavor with a velvety texture that’s perfect for warm days or as a special treat any time of year.

Ingredients

Custard Base

  • 2 cups heavy cream
  • 1 cup whole milk
  • 2/3 cup runny honey
  • 1/4 teaspoon salt
  • 3 large egg yolks
  • 1 teaspoon vanilla flavoring

Instructions

  1. Freeze the Ice Cream Maker Bowl: At least 24 hours before starting, place your ice cream machine bowl in the freezer to ensure it’s fully frozen. Activate any super freeze option if available for optimal churning.
  2. Prepare Heavy Cream: Pour the heavy cream into a large, heat-proof bowl and set a fine-mesh sieve on top to strain the custard later.
  3. Heat Milk Mixture: In a medium saucepan, combine the whole milk, honey, and salt. Warm over medium heat while stirring frequently until the honey dissolves fully and the milk begins steaming, avoiding any boiling.
  4. Whisk Egg Yolks: In a separate bowl, whisk the egg yolks thoroughly until smooth and fully combined.
  5. Temper the Eggs: Slowly pour about half of the warm milk mixture into the egg yolks while whisking continuously. This step prevents the eggs from curdling by gently raising their temperature.
  6. Cook Custard: Pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Stir constantly with a wooden spoon or spatula over medium-low heat, scraping the pan’s bottom to prevent sticking.
  7. Finish Custard Cooking: Continue stirring until the mixture thickens enough to coat the back of a spoon and reaches 170 °F (77 °C) on a thermometer, about 3 to 7 minutes.
  8. Strain Custard into Cream: Immediately pour the hot custard through the fine-mesh sieve into the bowl with the cold heavy cream, stopping the cooking process and removing any cooked egg lumps.
  9. Add Vanilla and Chill: Stir in the vanilla flavoring, then refrigerate the custard mixture for at least 8 hours or overnight to fully chill and develop flavors.
  10. Churn the Ice Cream: Pour the chilled custard into the frozen ice cream maker bowl and churn according to your machine’s instructions until it reaches a soft-serve consistency.
  11. Freeze to Firm Up: Transfer the churned ice cream to a shallow, freezer-safe container and freeze for 4 to 8 hours. A shallow container will firm up ice cream in about 4 hours, while a deeper container may require up to 8 hours.

Notes

  • Use runny honey for easier mixing and consistent sweetness.
  • Ensure the custard does not boil during cooking to avoid curdling.
  • Tempering the eggs slowly with warm milk prevents scrambling.
  • Freezing the ice cream maker bowl ahead of time is essential for proper churning.
  • For a richer flavor, consider using raw honey or a specialty floral honey.
  • The ice cream remains soft and scoopable even when fully frozen due to the cream content.

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