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Homemade Honey Ice Cream Recipe

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4.9 from 18 reviews

This homemade honey ice cream recipe combines creamy milk and rich cream with the natural sweetness of wildflower honey and a hint of floral orange blossom water. It's a smooth, custard-based ice cream that's easy to make and perfect for a refreshing dessert.

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 base mixture: In a medium saucepan, combine the milk, heavy cream, and honey. Heat gently over medium heat, stirring until small bubbles form around the edges but do not boil. Remove from heat.
  2. Temper the egg yolks: In a separate bowl, whisk the egg yolks until pale. Slowly drizzle about ½ cup of the warm milk mixture into the yolks, whisking constantly to temper them, then whisk the tempered yolks back into the saucepan with the remaining milk mixture.
  3. Cook the custard: Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of a spoon (170–175°F or 77–80°C). Do not let it boil.
  4. Strain and chill: Remove from heat. Stir in 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 bits. Cover and chill for at least 4 hours or overnight.
  5. Churn the ice cream: Once chilled, churn the mixture in an ice cream maker following the manufacturer’s instructions, usually about 25 minutes.
  6. 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.
  7. Serve: Let the ice cream soften slightly at room temperature for easier scooping. Optionally, sprinkle flaky sea salt on top before serving for a gourmet touch.

Notes

  • Use local wildflower honey for a rich, authentic flavor or substitute with your favorite honey variety.
  • Orange blossom water is optional but adds a lovely floral aroma that complements the honey.
  • Temper the eggs carefully to avoid scrambling by slowly adding warm milk to the yolks while whisking.
  • Do not boil the custard to prevent curdling; cook just until it thickens enough to coat a spoon.
  • Chill the custard thoroughly before churning to improve the texture of the ice cream.
  • If you don’t have an ice cream maker, freeze the custard and stir vigorously every 30 minutes to break up ice crystals.
  • Letting the ice cream soften before scooping makes serving easier and creamier.

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