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Homemade Honey Ice Cream Recipe

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4.9 from 139 reviews

This luxurious homemade honey ice cream blends the natural sweetness of wildflower honey with the creamy richness of whole milk and heavy cream, gently tempered egg yolks, and a hint of fragrant orange blossom water. The custard base is slowly cooked to perfection, chilled thoroughly, then churned into a smooth, velvety frozen treat that is delightfully topped with flaky sea salt for an elegant contrast. Perfect for honey lovers seeking a balanced and luscious dessert.

Ingredients

Dairy & Eggs

  • 1 ½ cups whole milk
  • 1 ½ cups heavy cream
  • 4 large egg yolks

Sweeteners & Flavorings

  • ½ cup wildflower honey (or your favorite local variety)
  • 1 teaspoon orange blossom water (optional but recommended)
  • Pinch of fine sea salt
  • Flaky sea salt for topping (optional)

Instructions

  1. Heat Milk, Cream, and Honey: In a medium saucepan, combine the whole milk, heavy cream, and wildflower honey. Heat the mixture gently over medium heat, stirring until small bubbles form around the edges without bringing it to a boil. Then remove the saucepan from heat.
  2. Temper Egg Yolks: In a separate bowl, whisk the egg yolks until pale and smooth. Slowly drizzle about ½ cup of the warm milk mixture into the yolks while whisking constantly to temper them, preventing curdling. Then, gradually whisk the tempered yolks back into the remaining milk mixture in the saucepan.
  3. Cook Custard Mixture: Return the saucepan to medium-low heat and cook the custard, stirring continuously with a wooden spoon or spatula until it thickens slightly and coats the back of a spoon, reaching 170–175°F (77–80°C). Avoid boiling to maintain a silky texture.
  4. Add Flavor and Strain: Remove the saucepan from heat. Stir in the orange blossom water and a pinch of fine sea salt to enhance flavor. Pour the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits, ensuring smoothness.
  5. Chill Custard: Cover the bowl and refrigerate the custard for at least 4 hours or overnight to fully chill and develop flavors.
  6. Churn the Ice Cream: Once chilled, transfer the custard to your ice cream maker and churn following the manufacturer’s instructions, usually about 20–25 minutes until it reaches a soft-serve consistency.
  7. Freeze for Firmness: Transfer the churned ice cream into a lidded container and freeze for at least 2 hours for a firmer texture.
  8. Serve: Before serving, let the ice cream soften slightly at room temperature for easier scooping. Optionally, sprinkle flaky sea salt on top to add a delightful salty crunch contrast to the sweet ice cream.

Notes

  • Using local wildflower honey adds unique floral notes and character to the ice cream.
  • Orange blossom water is optional but recommended for a subtle aromatic flavor that pairs beautifully with honey.
  • Tempering the eggs prevents them from scrambling when added to the warm milk mixture.
  • Do not boil the custard to avoid curdling; maintain a gentle temperature between 170–175°F.
  • Chilling the custard thoroughly improves texture and flavor development before churning.
  • The flaky sea salt topping adds a sophisticated flavor balance but can be omitted if preferred.

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