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Homemade Honey Ice Cream

Kathleen R. Coffey
Homemade Honey Ice Cream is a creamy, naturally sweet frozen dessert made with honey, whole milk, and egg yolks.
This custard-style ice cream is rich yet simple, perfect for a quick homemade treat.
Sweet, smooth, and easy to make, it’s ideal for family desserts, summer indulgence, or anytime you crave a wholesome frozen delight.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 6 hours
Total Time 6 hours 32 minutes
Course Dessert
Cuisine American
Servings 4 cups

Equipment

  • Medium Saucepan – 1
  • Small mixing bowl – 1
  • Whisk (1)
  • Fine mesh strainer (1)
  • Ice Cream Maker – 1
  • Freezer-Safe Container: 1

Ingredients
  

  • 1 ½ cups heavy cream
  • 1 ½ cups whole milk
  • ½ cup honey your choice
  • ½ tsp salt reduce to ¼ tsp if desired
  • 4 large egg yolks
  • 1 ½ tsp vanilla extract

Instructions
 

  • Prepare the Egg Yolks: Begin by cracking four large eggs and separating the yolks into a small mixing bowl.
    Use a whisk to gently beat the yolks until they are smooth and uniform in color. Set this bowl aside.
    This step ensures your custard base will have a silky texture and prevents scrambled eggs in your ice cream.
  • Heat the Dairy and Honey Mixture: In a medium saucepan, combine 1 ½ cups heavy cream, 1 ½ cups whole milk, ½ cup honey, and ½ teaspoon salt (or ¼ teaspoon if you prefer a slightly less salty flavor).
    Place the saucepan over medium to medium-high heat. Stir the mixture occasionally to prevent the milk from scorching.
    Heat just until small bubbles begin to form along the edges and the mixture is barely simmering.
    Do not let it reach a rolling boil, as this can curdle the cream.
  • Temper the Egg Yolks: To avoid cooking the eggs too quickly, temper the yolks.
    Slowly pour a small amount of the hot cream mixture into the egg yolks while whisking continuously.
    This gradual addition gently warms the yolks without scrambling them.
    Once the yolks are warmed, pour the entire egg yolk mixture back into the saucepan with the remaining cream mixture, whisking continuously to ensure everything is fully combined.
  • Cook the Custard: Return the saucepan to medium or medium-low heat.
    Cook the mixture slowly for 10–12 minutes, stirring frequently with a heat-resistant spatula or whisk.
    The custard should thicken slightly but remain pourable.
    Because honey naturally keeps the mixture a bit thinner than sugar-based custards, don’t worry if it doesn’t reach a heavy custard consistency.
    You’re aiming for a smooth, slightly thickened texture that will firm up once chilled.
  • Strain the Custard: Place a fine mesh strainer over a clean container or bowl.
    Pour the custard through the strainer to remove any bits of cooked egg or lumps.
    This step ensures your ice cream base will be perfectly smooth.
  • Add Vanilla and Chill: Stir 1 ½ teaspoons of vanilla extract into the strained custard.
    Cover the container with plastic wrap or a lid and place it in the refrigerator. Chill for at least 6 hours or overnight.
    Chilling is essential to allow the custard to thicken and develop flavor, and it ensures a creamy texture when churned.
  • Churn the Ice Cream: Pour the fully chilled custard into your ice cream maker. Follow the manufacturer’s instructions to churn the mixture.
    Depending on your ice cream maker, this usually takes 20–30 minutes.
    The mixture should thicken and take on a soft-serve consistency.
  • Freeze for Serving: Transfer the churned ice cream into a freezer-safe container. Smooth the top with a spatula and cover the container.
    Freeze for at least 2–3 hours to allow the ice cream to firm up.
    For the best texture and flavor, consume within a few days.
  • Serve and Enjoy: Scoop your homemade honey ice cream into bowls or cones.
    Garnish with a drizzle of honey, a sprinkle of nuts, or fresh fruit for an extra-special touch.
    Enjoy the naturally sweet, creamy delight with friends and family, knowing it’s free from refined sugar and made with wholesome ingredients.

Notes

  • Honey should never be given to children under one year of age due to the risk of botulism.
  • Using high-quality honey enhances the flavor and aroma; consider wildflower, clover, or orange blossom for subtle variations.
  • The custard may not thicken as much as sugar-based ice creams because honey keeps it slightly runny; don’t worry, it will firm up in the freezer.
  • For extra smooth ice cream, stir gently while chilling the custard before churning.
  • Customize sweetness by adjusting the honey slightly, but remember that over-sweetening can interfere with freezing and texture.