This honey ice cream recipe was inspired by my desire to consume less processed sugar. It has super simple ingredients, just like my Best Vanilla Ice Cream, but with honey instead of sugar. Try it with my Strawberry Rhubarb Crisp, and this fall serve it with my Apple Crisp. It doesn’t have the same pure vanilla flavor, but it’s easy to see why honey ice cream deserves recognition! The subtle honey flavor is a nice change of pace. And we can’t get enough of it with all the summer fruit right now.
How to make this recipe step by step
I really hope you enjoy this Honey Ice Cream! If you do get a chance to make this recipe, I’d love to hear from you in the comments. Use a thin bottomed medium saucepan if you’re new to making ice cream. A thick saucepan can hold too much heat and overcook the custard. Cook stirring constantly over medium to medium high heat until the custard barely thickens. Small bubbles will begin to appear around the edges. You don’t want the custard to simmer and definitely don’t bring it to a full boil. Do not let your custard boil, it will scramble the eggs and the ice cream will taste eggy! Refrigerate to chill completely. The texture of the custard will coat the back of a spoon but will be barely thickened. Freeze the ice cream according to the manufacturer’s instructions. It should look like the above photo—soft serve texture. An ice cream machine is really important for great texture. The custard will churn in the machine, adding air and creating a smoother ice cream. Remove the ice cream from the machine and serve. Or place it in a freezer-safe container and freeze until firmer. 4-6 hours is usually enough to be firm.
