Creamy Honey Ice Cream

This honey ice cream is a celebration of pure, natural sweetness - a delightful homemade treat that transforms simple ingredients into a luxurious dessert. The gentle honey flavor shines through in every spoonful, creating a sophisticated ice cream that both adults and children adore.

I first made this recipe when searching for a dessert to showcase a jar of wildflower honey from our local farmers market. Since that first batch, it has become our summer tradition to make this whenever special guests visit.

Ingredients

• Egg yolks: Provide richness and create that velvety custard base
• Honey: Offers natural sweetness with complex flavor notes; select a high-quality variety for best results
• Half and half: Balances the richness without being too heavy
• Sea salt: Enhances all flavors and cuts through sweetness for perfect balance
• Heavy cream: Delivers that luxurious mouthfeel essential for premium ice cream
• Vanilla extract: Adds depth and complements the honey beautifully; look for pure extract, not imitation

Step-by-Step Instructions

Create the Base:

Whisk egg yolks and honey until thoroughly combined. The mixture should be smooth with no visible streaks. Slowly add half and half in a thin stream while continuously whisking to prevent the eggs from curdling.

Cook the Custard:

Add sea salt to your mixture and place over medium heat. Whisk constantly without stopping to ensure even cooking. Watch carefully as the custard thickens over about 8-10 minutes. The perfect custard coats the back of a spoon but never reaches boiling point.

Finish the Mixture:

Remove from heat immediately when thickened and pour in the heavy cream and vanilla extract. This stops the cooking process and prevents the eggs from scrambling. Whisk thoroughly to incorporate all ingredients into a smooth mixture.

Strain and Chill:

Pour the entire mixture through a fine mesh sieve to catch any tiny bits of cooked egg. This ensures perfectly smooth ice cream. Transfer to a container with a lid and refrigerate for at least 6 hours or preferably overnight. Patience here is rewarded with better texture.

Freeze the Ice Cream:

Pour the thoroughly chilled custard into your ice cream maker and follow the manufacturer's instructions. The mixture will gradually thicken and increase in volume as it freezes. With a Cuisinart 2-quart maker, this typically takes about 15 minutes.

Final Freezing:

Transfer the soft-serve consistency ice cream to a freezer-safe container. For best texture, press parchment paper directly onto the surface before sealing. Freeze for at least 8 hours or overnight until completely firm.

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The honey is truly the star here. I once made this with buckwheat honey which created an almost caramel-like depth that impressed even my professional chef friend. My daughter now requests this every year for her birthday instead of cake.

Honey Selection Matters

The variety of honey you choose will dramatically impact your final ice cream. Clover honey provides a mild, classic sweetness, while orange blossom adds subtle citrus notes. For a more robust flavor, try buckwheat honey which introduces almost molasses-like complexity. Consider wildflower honey for a seasonal treat that changes subtly depending on what flowers were blooming when the bees produced it.

Perfecting Your Custard

The key to exceptional ice cream lies in properly cooking your custard. The mixture should thicken enough to coat the back of a wooden spoon, but never simmer or boil. If you draw your finger across the coated spoon, it should leave a clear path that doesn't immediately fill in. Keep your heat moderate and your attention focused. If you accidentally overcook and get small cooked egg bits, don't worry. The straining step will remove these.

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Serving Suggestions

This honey ice cream pairs beautifully with seasonal fruits. Try it alongside warm grilled peaches in summer or poached pears in fall. It also makes an exquisite accompaniment to a slice of baklava or walnut cake. For a simple yet elegant dessert, drizzle a small additional amount of warmed honey over a scoop and add a light sprinkle of flaky sea salt to elevate the flavor experience.

Storage Tips

Store your finished ice cream in a shallow, wide container rather than a deep one for more consistent freezing. To prevent ice crystals from forming during storage, place a piece of parchment paper directly on the surface before sealing. This homemade treasure will maintain peak quality for about two weeks, though the texture is absolutely perfect during the first week.

Frequently Asked Questions

→ What can I substitute for half-and-half in this honey ice cream?

You can substitute half-and-half with equal parts whole milk and heavy cream. For example, use 3/4 cup whole milk and 3/4 cup heavy cream to replace the 1.5 cups of half-and-half in the recipe.

→ Can I use a different type of honey for this ice cream?

Absolutely! Different honey varieties will create unique flavor profiles. Lighter honeys like clover or acacia will provide subtle sweetness, while darker varieties like buckwheat or wildflower will contribute more robust, complex notes.

→ Why do I need to strain the custard mixture?

Straining removes any small bits of cooked egg that may have formed during the heating process, ensuring your ice cream has a perfectly smooth texture without any unwanted lumps.

→ Can I make this honey ice cream without an ice cream maker?

Yes! After chilling the custard, place it in a freezer-safe container and freeze for 45 minutes. Then, vigorously whisk or beat the mixture and return to the freezer. Repeat this process every 30 minutes about 4-5 times until the desired consistency is reached.

→ How long will homemade honey ice cream keep in the freezer?

When stored in an airtight container, this honey ice cream will maintain its best quality for about 1-2 weeks in the freezer. For optimal texture, place a piece of plastic wrap directly on the surface of the ice cream to prevent ice crystals from forming.

→ What causes ice cream to become too hard in the freezer?

Homemade ice cream often freezes harder than store-bought varieties because it lacks commercial stabilizers. The honey in this recipe actually helps keep it softer than traditional ice cream. For easier scooping, let it sit at room temperature for 5-10 minutes before serving.