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Homemade Honey Ice Cream Recipe

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4.6 from 118 reviews

This Homemade Honey Ice Cream recipe combines the natural sweetness of wildflower honey with a rich custard base made from whole milk, heavy cream, and egg yolks. Infused with a hint of orange blossom water and finished with a sprinkle of flaky sea salt, this ice cream is smooth, creamy, and perfect for a refreshing dessert at home.

Ingredients

Ice Cream Base

  • 1 ½ cups whole milk
  • 1 ½ cups heavy cream
  • ½ cup wildflower honey (or your favorite local variety)
  • 4 large egg yolks
  • 1 teaspoon orange blossom water (optional but recommended)
  • Pinch of fine sea salt

Topping (Optional)

  • Flaky sea salt for topping

Instructions

  1. Heat the milk mixture: In a medium saucepan, combine the whole milk, heavy cream, and honey. Heat gently over medium heat, stirring occasionally until small bubbles form around the edges. Be careful not to let the mixture boil. Remove from heat.
  2. Temper the egg yolks: In a separate bowl, whisk the egg yolks until pale and slightly thickened. Slowly drizzle in about ½ cup of the warm milk mixture while whisking constantly, to gradually raise the temperature of the eggs without scrambling them.
  3. Combine egg yolks and milk mixture: Slowly whisk the tempered yolks back into the saucepan containing the rest of the warm milk and cream mixture.
  4. Cook the custard: Return the saucepan to medium-low heat. Stir constantly with a wooden spoon or spatula until the mixture thickens slightly and coats the back of a spoon. The temperature should reach between 170–175°F (77–80°C). Do not allow the custard to boil to prevent curdling.
  5. Flavor and strain: Remove the saucepan from heat. Stir in the orange blossom water and a pinch of fine sea salt. Pour the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits for a smooth texture.
  6. Chill the custard: Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the custard to fully cool and flavors to meld.
  7. Churn the ice cream: Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes, until it reaches a soft-serve consistency.
  8. Freeze to firm up: Transfer the churned ice cream to a lidded container and freeze for at least 2 hours to achieve a firmer texture.
  9. Serve: Before serving, let the ice cream soften slightly at room temperature for easier scooping. Optionally, sprinkle flaky sea salt on top for a delightful contrast to the honey’s sweetness.

Notes

  • Use good quality wildflower or local honey to enhance the flavor.
  • Orange blossom water adds a fragrant floral note but can be omitted if unavailable.
  • Ensure the custard does not boil during cooking to prevent eggs from curdling.
  • Tempering the eggs is crucial to avoid scrambling when combining with hot milk.
  • Chilling the custard thoroughly improves texture and flavor before churning.
  • If you don’t have an ice cream maker, you can stir the mixture every 30 minutes as it freezes to break up ice crystals, but this may affect creaminess.

Find it online: https://forkvista.com/homemade-honey-ice-cream-recipe/