Honey Ice Cream
Prep time
Cook time
Total time
Serves: 900ml
  • 400ml cream (pure, thickened cream or double will work fine)
  • 350ml milk
  • 6 egg yolks
  • ½ cup honey (pick one with a flavour that you like)
  • ¼ cup sugar
  • ¼ tsp vanilla extract
  • ½ - ¾ tsp salt flakes (use less if using table salt)
  1. Heat cream and milk over medium heat until just warmed through.
  2. In a small bowl, whisk together egg yolks, honey, sugar and vanilla until thoroughly combined.
  3. Carefully and while whisking, pour the warm dairy mixture into the yolk mixture.
  4. Return the custard mixture to the saucepan on low-medium heat. Add salt, taste and add more if necessary - the salt really balances the honey and helps to cut down on the sickly sweetness. whisking continually (and making sure to get into all the edges of the saucepan) until the temperature reaches 82-85º Celsius/179-185º F. If you do not have a thermometer, the old-fashioned 'back of the spatula test' will do - dip a spatula into the mixture and when your finger swiped across the back of a spatula leaves a clean line.
  5. Pour into a bowl, making sure to strain the mixture to get rid of any accidentally cooked egg bits. Cover and chill in refrigerator for at least 4 hours before churning.
  6. Chill your ice cream maker for at least 15 minutes before pouring in the ice cream mixture and churn according to manufacturers instructions - about 40 minutes. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.
Recipe by A Kitchen Cat at https://akitchencat.com.au/honey-ice-cream/