This Honey Ice Cream is ultra creamy thanks to a custard base. It’s similar in texture to perfectly smooth vanilla with that chewy texture that makes the best ice creams. But this ice cream has a subtle honey flavor that pairs well with any fruit dessert. It’s also made without any refined sugar.
This honey ice cream recipe was inspired by my desire to consume less processed sugar. It has super simple ingredients, just like my Best Vanilla Ice Cream, but with honey instead of sugar.
The honey flavor is incredibly delicious and pairs well with any fruit dessert. It’s one of my favorite ice creams to make all summer long to go with berries, then cherries, and peaches.
Try it with my Strawberry Rhubarb Crisp, and this fall serve it with my Apple Crisp. It doesn’t have the same pure vanilla flavor, but it’s easy to see why honey ice cream deserves recognition!
The subtle honey flavor is a nice change of pace. And we can’t get enough of it with all the summer fruit right now.
Ingredients & Substitutions
- Egg yolks – are used for a custard-based ice cream. The egg whites can be used to make an egg white scramble or even meringue cookies. The fat content in egg yolks is part of what makes the best texture.
- Half & half – look for half and half that is between 11% – 18% milk fat. Half and half is combined together with heavy cream in this recipe to make the perfect amount of fat content for good texture. You don’t want to substitute anything with a lower fat content in this recipe. The fat ratio to sugar and egg yolks for binding is what makes the incredible texture.
- Heavy cream – also called heavy whipping cream sometimes. Look for heavy cream that is at least 36% milk fat.
- Honey – use any honey you love the flavor of. The more flavorful the honey, the more intense the honey flavor will be.
- Vanilla – pure vanilla extract rounds out the flavor and compliments the honey.
- Sea salt – just a touch of salt rounds out the flavor and adds depth to this ice cream. Don’t skip the salt or the ice cream will have a more ‘flat’ flavor. It’s hard to explain in words, but salt is essential in a small amount.
How to make this recipe step by step
Step 1: Start by mixing the egg yolks and honey together until mostly smooth.
Use a thin bottomed medium saucepan if you’re new to making ice cream. A thick saucepan can hold too much heat and overcook the custard.
Step 2: Add the half and half to the egg yolk mixture, and mix again until mostly smooth.
Cook stirring constantly over medium to medium high heat until the custard barely thickens. Small bubbles will begin to appear around the edges. You don’t want the custard to simmer and definitely don’t bring it to a full boil.
Do not let your custard boil, it will scramble the eggs and the ice cream will taste eggy!
Step 3: When the custard has just barely thickened, remove it from the heat immediately and add the heavy cream to cool it down so it doesn’t overcook. Mix in the sea salt and vanilla extract.
Step 4: Pour the ice cream mixture through a fine-mesh strainer into a medium bowl to remove any bits from the egg.
Refrigerate to chill completely. The texture of the custard will coat the back of a spoon but will be barely thickened.
Step 5: When the custard is thoroughly chilled, add the custard base to your ice cream maker.
Freeze the ice cream according to the manufacturer’s instructions. It should look like the above photo—soft serve texture. An ice cream machine is really important for great texture. The custard will churn in the machine, adding air and creating a smoother ice cream.
Remove the ice cream from the machine and serve. Or place it in a freezer-safe container and freeze until firmer. 4-6 hours is usually enough to be firm.
Ways to serve this
- To go with this ice cream, pick just about any dessert that looks good to you from my Desserts Recipe Page. Honey ice cream goes particularly well with fruit desserts.
- Try this ice cream scooped into waffle cones. Let’s Do Organic makes a good store-bought gluten-free waffle cone. Or if you want to make your own, check out my Inspired Ice Creams e-book.
- In the colder months, try this vanilla ice cream over my Pumpkin Crisp, Apple Crisp, or my Pecan Pie Bars.
- In the summer I serve this ice cream with my Strawberry Rhubarb Crisp or Peach Crisp. Or try it topped with fresh berries or my Fresh Peach Topping.
- Try my Berry Sauce, Strawberry Compote, or Strawberry Rhubarb Sauce over this ice cream.
FAQ’s
Yes, honey acts like sugar in ice cream which helps to keep it soft. Also honey doesn’t fully freeze which also helps to keep ice cream softer.
Yes, you can substitute honey for sugar when making ice cream. I recommend substituting in about half the amount called for. Also honey does have a distinctive flavor, so you want to sub it in when it makes sense with what you’re making.
1/2 cup -2/3 cup of honey replaces 1 cup of sugar. Honey is much sweeter and I find a 1:2 ratio of honey to sugar works best for my taste.
Storing leftovers
- To store – place any leftover ice cream into a freezer-safe container or bowl, and store it in the freezer for up to 1 month.
- Make ahead—Ice cream is the perfect make-ahead dessert. It will keep a good texture in an airtight container for at least one month. After that, the ice cream starts to get an icier texture the longer it’s in the freezer. It’s best to eat it in 1-2 weeks.
Tips & Tricks
- Be careful not to let the custard come to a boil! It will scramble the eggs in the custard and affect both the flavor and texture. There’s really no way to fix it if this happens. So stir constantly and don’t walk away from the stove. It will thicken lightly just before boiling, so you have to watch to see it.
- You know the custard is done when you see a few bubbles around the edge. Immediately remove it from the heat and add the cold heavy cream to cool it down.
- If you’re not used to making ice cream, use a thin saucepan, not enameled cast iron. A thicker pan holds the heat and can cause the ice cream to overcook even after you remove it from the heat!
- I don’t want to make this sound complicated by any means. It just takes a couple of times of making ice cream custard and you’ll know exactly what to look for.
Dietary Options & Substitutions
- Dairy-free / Paleo / Vegan or Vegetarian – try my Homemade Coconut Ice Cream instead.
More Ice Cream Recipe Inspiration
I really hope you enjoy this Honey Ice Cream! If you do get a chance to make this recipe, I’d love to hear from you in the comments.
Honey Ice Cream
INGREDIENTS
- 7 egg yolks
- 1/2 cup honey - melted if not liquid
- 1.5 cups half and half
- 1/4 tsp sea salt - or 1/2 tsp to taste
- 2 cups heavy cream
- 1 tbsp vanilla extract
INSTRUCTIONS
- Whisk together the egg yolks and honey until they’re mostly combined, then slowly whisk in the half and half.
- Add the sea salt and begin to cook your custard over medium heat, whisking constantly.
- Once the custard slightly thickens (but does not come to a boil, about 8-10 minutes on medium heat) remove it from the heat source and pour in the heavy cream along with the vanilla extract.
- Whisk to combine and strain the mixture through a fine mesh sieve into a lidded container. Refrigerate until thoroughly chilled, 6 hours or overnight.
- When the custard is chilled, freeze the ice cream according to your manufacturer’s instructions.
- I use a 2-quart Cuisinart ice cream maker and it takes around 15 minutes to freeze a batch of ice cream. You’ll know it’s ready when it’s frozen enough to stay on a spoon without sliding right off.
- When the ice cream is frozen, it will be like soft serve. Transfer to a freezer safe container and freeze for a firmer texture, 8 hours or overnight until completely frozen.