Honey Ice Cream Recipe
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5
6 reviews
Excellent
Honey Ice Cream Recipe
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Try this homemade honey ice cream recipe for a super creamy and naturally sweetened treat that is superior to any store-bought brand. Drawing inspiration from Haagen Dazs’ Honey Vanilla Ice Cream, this simple recipe is an excellent delight to savor all year round.
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Ingredients
- 1 ½ cups heavy cream
- 1 ½ cups milk whole
- ½ cup honey
- ½ teaspoon kosher salt
- 1 ½ teaspoon vanilla paste or pure vanilla extract*
- 4 large egg yolk
Instructions
- Heat the cream, milk, honey, salt, and vanilla paste in a medium-sized saucepan over medium-high heat for approximately 5 minutes, stirring frequently, until it just barely begins to simmer. Do not let it boil.
- While the cream mixture is simmering, whisk the egg yolks in a bowl until smooth. Set them aside.
- Pour 1 ½ cups of the warmed cream mixture into a measuring cup.
- Gradually whisk the cream mixture into the eggs while constantly stirring as you pour it into the bowl. Continuous whisking is paramount to prevent the eggs from curdling.
- Pour the egg and milk mixture back into the saucepan while stirring constantly with a wooden spoon. Cook over medium heat for approximately 10 minutes (stirring constantly) until it is slightly thickened or it registers 180 degrees F. As you are stirring, ensure that you are scraping the bottom edge of the pan as it thickens. The mixture should produce “milk bubbles” on the edge of the pan, which is a good indication of proper temperature. Do not let it boil, as this will scald the cream and milk.
- Pour the cream mixture into a heat-proof cup and let it cool on the counter for 30 minutes. Cover it with a lid or stretch film and refrigerate for at least 3 hours or for up to 24 hours.
- Churn the mixture after it has chilled according to the ice cream manufacturer’s instructions. Mine takes about 15-20 minutes, and in the end, the mixture resembles the texture of soft-serve ice cream.
- Transfer it to an airtight container and cover it tightly. Freeze it until firm for at least 3 hours, preferably overnight. Serve when chilled.
Equipments used:
Notes
- Store in an airtight container, preferably an
- ice cream tub
- (affiliate link.) or a loaf pan that is tightly covered with stretch film. Use the back of a spoon to gently push it down to remove any air.
- If you do not have vanilla paste, you can use vanilla extract. However, be sure to add it at the end while the ice cream mixture cools to room temperature. Otherwise, it will evaporate during the cooking process.
- Yields: This recipe yields 1 quart of ice cream.Storage: Store in an airtight container, preferably an ice cream tub (affiliate link.) or a loaf pan that is tightly covered with stretch film. Use the back of a spoon to gently push it down to remove any air.
- Vanilla: If you do not have vanilla paste, you can use vanilla extract. However, be sure to add it at the end while the ice cream mixture cools to room temperature. Otherwise, it will evaporate during the cooking process.
- This recipe has been adapted with minor changes from The Perfect Scoop.
Nutrition Information
Show Details
Calories
549kcal
(27%)
Carbohydrates
43g
(14%)
Protein
8g
(16%)
Fat
40g
(62%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Cholesterol
295mg
(98%)
Sodium
359mg
(15%)
Potassium
263mg
(6%)
Fiber
0.1g
(0%)
Sugar
43g
(86%)
Vitamin A
1705IU
(34%)
Vitamin C
1mg
(1%)
Calcium
196mg
(20%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Calories | 549kcal | 27% |
| Carbohydrates | 43g | 14% |
| Protein | 8g | 16% |
| Fat | 40g | 62% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 295mg | 98% |
| Sodium | 359mg | 15% |
| Potassium | 263mg | 6% |
| Fiber | 0.1g | 0% |
| Sugar | 43g | 86% |
| Vitamin A | 1705IU | 34% |
| Vitamin C | 1mg | 1% |
| Calcium | 196mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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