Ingredients
Scale
- 2 cups (473 ml) heavy cream
- 1 cup (236 ml) whole milk
- 2/3 cup (213 grams) runny honey
- 1/4 teaspoon salt
- 3 (54 grams total) large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Place the ice cream machine bowl in the freezer for at least 24 hours before use.
- In a large heat-proof bowl, pour the heavy cream and set a fine-mesh sieve over it.
- In a medium saucepan, combine the milk, honey, and salt. Heat over medium, stirring until honey dissolves and the milk steams, but do not boil.
- Whisk the egg yolks in a separate bowl until smooth and well mixed.
- Slowly pour half of the warm milk mixture into the egg yolks, whisking continuously to prevent curdling.
- Return the mixture to the saucepan with the remaining milk and stir, scraping the bottom constantly over medium-low heat.
- Continue stirring until the mixture coats the back of a spoon and reaches 170 °F (77 °C), about 3 to 7 minutes.
- Strain the hot custard into the cold heavy cream through the sieve to stop cooking and remove any egg bits.
- Stir in vanilla extract and refrigerate for at least 8 hours.
- Churn the chilled mixture in your ice cream maker according to the instructions.
- Transfer the ice cream to a freezer-safe container and freeze for 4 to 8 hours until firm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a sweeter ice cream, adjust the amount of honey to taste.
Use a shallow container for quicker freezing.
Ensure all ingredients are very cold for the best texture.
- Prep Time: 15 minutes
- Cook Time: 540 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (approx. 1/2 cup)
- Calories: 300
- Sugar: 25g
- Sodium: 45mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 150mg