Golden Honey Vanilla Ice Cream

🕒 Prep: 4 hours
🔥 Cook: 15 min
🍽 Serves: 6
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This Golden Honey Vanilla Ice Cream is a luxurious treat that combines the richness of honey with the comforting warmth of vanilla. Perfect for a summer treat or a special dessert, this ice cream will make your taste buds dance with joy!

Ingredients for Golden Honey Vanilla Ice Cream

Heavy cream: This forms the base of our ice cream, lending it that creamy and smooth texture we all love.

Whole milk: Adds richness without making it too heavy, balancing the creaminess.

Granulated sugar: Sweetens the mixture while helping achieve the right texture.

Honey: Provides a unique depth of sweetness and a slight floral note.

Pure vanilla extract: Infuses the ice cream with that classic vanilla warmth.

Salt: Enhances and balances the sweetness, making the flavors pop.

Egg yolks: They thicken the custard, giving it a luxurious texture.

Tips & Tricks

  • Always use pure vanilla extract for the best flavor — the imitation just won't cut it.
  • If your mixture starts to boil, lower the heat immediately to prevent curdling.
  • Chilling the custard thoroughly is crucial before churning for the best texture.

Serving Suggestions

This ice cream pairs beautifully with a warm slice of apple pie or as a topping for a fresh fruit salad. You could also serve it in a waffle cone for a nostalgic touch.

Frequently Asked Questions

Can I use low-fat milk instead of whole milk?
Whole milk is recommended for its richness, but you can use low-fat milk if needed. The texture might be slightly less creamy.
How long can I store this ice cream?
Store it in an airtight container in the freezer for up to two weeks. For best flavor, enjoy it sooner rather than later!
Can I make this without an ice cream maker?
You can try the no-churn method by freezing the custard and stirring it every 30 minutes until it’s set. However, the texture might not be as smooth.

Golden Honey Vanilla Ice Cream Recipe Walkthrough

Start by grabbing a medium saucepan. Combine the heavy cream, whole milk, and granulated sugar in it. Place the saucepan over medium heat, stirring occasionally. Your goal here is to dissolve the sugar completely, so keep an eye on it.

Once the sugar has dissolved, remove the saucepan from the heat. Stir in the honey and vanilla extract until they're fully incorporated. Let this mixture cool slightly so it doesn’t scramble the eggs in the next step.

While that cools, in a separate bowl, whisk together the egg yolks and salt until well blended. Now, slowly whisk the egg yolk mixture into your cooled cream mixture. The key here is to go slowly to prevent curdling.

Return the saucepan to low heat and stir constantly. You’re looking for the mixture to thicken just enough to coat the back of a spoon. Be patient and don’t let it boil!

Once thickened, remove from heat and strain the custard through a fine-mesh sieve into a clean bowl. This step ensures a silky smooth ice cream by catching any eggy bits.

Let the custard cool at room temperature before transferring it to the refrigerator. Chill for at least 4 hours or overnight if you can wait that long.

Ready to churn? Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions. It’ll come out in a soft-serve consistency.

Transfer the churned ice cream to an airtight container and freeze for at least 2 hours for a firmer texture. Then it's ready to serve!

Why You'll Love This Recipe

  • Rich, creamy texture that elevates any dessert experience.
  • The perfect balance of sweetness from honey and sugar.
  • A delightful homemade touch that's easier than you might think!
  • Great for using up extra egg yolks from other recipes.

Ingredients

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/4 cup honey
1 tablespoon pure vanilla extract
1/4 teaspoon salt
4 large egg yolks

Step-by-step Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar is dissolved, stirring occasionally.
2. Remove the saucepan from heat and stir in the honey and vanilla extract until well combined. Let the mixture cool slightly.
3. In a separate bowl, whisk the egg yolks with the salt until blended.
4. Gradually whisk the egg yolk mixture into the slightly cooled cream mixture, ensuring no curdling.
5. Return the saucepan to low heat, stirring constantly until the mixture thickens and coats the back of a spoon. Do not let it boil.
6. Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl.
7. Allow the custard to cool at room temperature, then chill in the refrigerator for at least 4 hours or overnight.
8. Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
9. Transfer the ice cream to an airtight container and freeze for at least 2 hours for a firmer texture before serving.

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