Honey Ice Cream
Prep
20 mins
Cook
10 mins
Servings
6
Difficulty
Easy
There's something magical about homemade honey ice cream that takes me back to summer afternoons and simple pleasures. This recipe has become my go to because it comes together in just thirty minutes total, making it perfect for unexpected guests or those moments when you're craving something creamy and indulgent. The beauty of using real honey is that it doesn't just sweeten your ice cream, it also brings natural enzymes and antioxidants to the table, so you're getting a touch of wholesome goodness with every spoonful. What I love most is how straightforward this is to make without any fancy equipment required. The rich combination of cream, milk, and butter creates a luxuriously smooth texture that tastes like you spent hours in the kitchen when really you spent barely any time at all.
Ella x
Ingredients
- 400 mlheavy cream
- 200 mlwhole milk
- 100 ghoney(High-quality, raw honey)
- 150 ggranulated sugar
- 3large egg yolks
- 1 mLvanilla extract
- 1 gsalt
- 100 gunsalted butter, cubed
Detail level
Instructions
- 1
In a medium saucepan, combine the heavy cream, whole milk, honey, and granulated sugar. Heat the mixture over medium heat, whisking occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
Tip: Be careful not to boil the mixture.
- 2
In a separate bowl, whisk together the egg yolks and vanilla extract until well combined.
Tip: Temper the egg yolks to prevent scrambling.
- 3
Gradually add the hot cream mixture to the egg yolk mixture, whisking constantly to prevent lumps.
Tip: Tempering the egg yolks is crucial for a smooth ice cream.
- 4
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Tip: Don't overcook the mixture.
- 5
Remove the saucepan from the heat and stir in the unsalted butter until melted.
Tip: Let the mixture cool slightly before chilling.
- 6
Strain the mixture into an airtight container and cover with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming.
Tip: Chill the mixture in the refrigerator until cold and firm.
- 7
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Tip: If you don't have an ice cream maker, you can also freeze the mixture in a shallow metal pan and then blend it in a food processor once frozen solid.
- 8
Transfer the churned ice cream to an airtight container and cover with plastic wrap or aluminum foil.
Tip: Freeze the ice cream for at least 2 hours before serving.
- 9
Scoop and serve immediately.
Tip: Enjoy your delicious honey ice cream!
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