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Honey Ice Cream Recipe

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4.4 from 56 reviews

  • Author: Ezabella
  • Total Time: 3 hours 30 minutes
  • Yield: 5 servings

Description

This Honey Ice Cream recipe features a rich, creamy custard base sweetened with fragrant orange blossom honey and finished with tangy crème fraîche, resulting in a luxuriously smooth and deeply flavored frozen dessert perfect for any occasion.

Ingredients

Custard Base

  • 9 large egg yolks
  • 1/4 cup (50 grams) granulated sugar
  • 1/2 cup (170 grams) orange blossom honey
  • 2 cups (528 grams) heavy cream
  • 1 cup (250 grams) whole milk
  • 1 cup (110 grams) very cold crème fraîche
  • 1 teaspoon (3 grams) kosher salt

Instructions

  1. Prepare Ice Bath: Fill a large bowl with ice water and place a medium bowl with a fine-mesh strainer into the ice water to chill the custard quickly after cooking.
  2. Mix Egg Yolks and Sugar: In a medium bowl, whisk together the egg yolks and granulated sugar until well combined and slightly thickened.
  3. Heat the Honey: Pour the orange blossom honey into a medium saucepan and heat over medium heat for about 5 minutes until it darkens in color and develops a burnt marshmallow aroma. The honey will foam and then subside as it caramelizes.
  4. Warm Cream and Milk: In a separate saucepan, combine the heavy cream and whole milk and warm gently over medium heat until hot but not boiling.
  5. Combine Honey and Cream Mixture: Slowly whisk about half a cup (125 grams) of the warm cream mixture into the hot honey to temper it, as it will bubble up. Gradually whisk in the remaining cream, then return the entire mixture to a simmer and remove from heat.
  6. Temper the Eggs: Gradually pour the hot cream and honey mixture into the egg yolks and sugar, whisking constantly to avoid curdling and to combine fully.
  7. Cook the Custard: Pour the combined mixture back into the saucepan and cook over medium-low heat, whisking constantly for about 2 minutes until steam begins to rise and the custard thickens enough to coat the back of a spoon.
  8. Strain and Cool: Strain the custard through the fine-mesh strainer into the chilled bowl over the ice bath. Whisk in the crème fraîche and kosher salt until smooth. Allow to cool to room temperature.
  9. Chill: Transfer the custard base to a storage container and refrigerate for at least 2 hours, preferably overnight, to develop flavor and ensure thorough chilling.
  10. Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches soft-serve consistency.
  11. Freeze (Optional): For a firmer texture, transfer the churned ice cream to a freezer-safe container and freeze for several hours before serving.

Notes

  • Heating the honey to deepen its flavor is optional but adds a complex caramel note to the ice cream.
  • Be careful when tempering the egg yolks to avoid cooking them, whisk constantly and add hot liquids slowly.
  • Using crème fraîche adds a subtle tanginess that balances the sweetness; if unavailable, sour cream can be a substitute but with a slightly different flavor.
  • Make sure the ice cream base is fully chilled before churning to improve texture and freezing time.
  • This recipe requires an ice cream maker; alternatively, after mixing, you can freeze the mixture, stirring every 30 minutes to break up ice crystals for a no-machine version.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Churning
  • Cuisine: Western

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