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by Heather Smoke 2 Comments
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Salted honey ice cream is exceptionally creamy, with a delicious honey flavor balanced by a pinch of salt. Slowly churned until thick, it’s the perfect cold treat!
Looking for more honey recipes? Be sure to check out my Honey Lemon Cupcakes and Lavender Lemonade Honey Popsicles.
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Why You’ll Love This Ice Cream
Simple Ingredients. This recipe needs just 6 simple ingredients that you’re sure to have on hand!
Incredibly Smooth and Creamy. Since honey is a liquid sugar, it keeps ice cream so creamy and smooth, so that it’s scoopable straight from the freezer without waiting for it to soften.
Sweet and Salty. I love a good balance of sweetness and salt in a dessert, and this honey ice cream delivers.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Milk + Cream. A combination of whole milk and heavy whipping cream adds fat and gives the ice cream a rich, creamy texture.
- Honey. Sweetens the ice cream, as well as keeps it smooth and soft.
- Egg Yolks. Gives the ice cream body and richness.
- Vanilla. Flavor.
- Salt. Coarse kosher salt balances the sweetness of the honey.
Instructions
- In a saucepan, whisk together 1 cup of the cream with the milk, honey, egg yolks, vanilla and salt.
- Heat the custard over medium heat, whisking constantly, until it begins to steam and just bubble slightly around the edges. Do not let it boil.
- Remove the custard from the heat, and pour through a mesh strainer to remove any bits of cooked egg. Cover and refrigerate the custard until thoroughly chilled, preferably overnight.
- After chilling the custard, use an electric mixer to whip the remaining 1 cup of cream until soft peaks form. Gently whisk the whipped cream into the chilled custard.
- Pour the custard into your ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the churned ice cream to lidded containers, and freeze until firm enough to scoop, at least 8-10 hours.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
What kind of honey should I use?
You can use any honey that you like. Of course, the flavor of the honey will affect the flavor of your ice cream. I used a raw, unfiltered local honey, which has a much stronger flavor than a generic “honey bear” honey.
Does honey make homemade ice cream softer?
It does. Honey is a liquid sugar, and not only sweetens the ice cream, but gives it an exceptionally smooth, creamy texture.
Can I make this ice cream a little less sweet?
Sure, instead of 3/4 cup of honey, you can reduce it to 1/2 cup.
Do I need an ice cream maker for this recipe?
Yes, this is a custard-based ice cream that needs to be churned in an ice cream maker.
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Salted Honey Ice Cream
Heather Smoke
Rich and creamy homemade ice cream, sweetened with honey, and slowly churned for the perfect cold treat.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
10 hours hrs
Total Time 10 hours hrs 20 minutes mins
Course Dessert
Cuisine American
Servings2 quarts
Equipment
Ice Cream Maker
Electric Mixer (Stand or Hand-Held)
Ingredients
- 2 cups cold heavy whipping cream, divided
- 1 cup whole milk
- ¾ cup honey
- 5 large egg yolks
- 2 tsp vanilla extract
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
Instructions
In a saucepan, whisk together 1 cup of the cream with the milk, honey, egg yolks, vanilla and salt.
Heat the custard over medium heat, whisking constantly, until it begins to steam and just bubble slightly around the edges. Do not let it boil.
Remove the custard from the heat, and pour through a mesh strainer to remove any bits of cooked egg. Cover and refrigerate the custard until thoroughly chilled, preferably overnight.
After chilling the custard, use an electric mixer to whip the remaining 1 cup of cream until soft peaks form. Gently whisk the whipped cream into the chilled custard.
Pour the custard into your ice cream maker and churn according to the manufacturer's instructions.
Transfer the churned ice cream to lidded containers, and freeze until firm enough to scoop, at least 8-10 hours.
Notes
Homemade ice cream is best eaten within about 2 weeks.
Keyword Frozen Custard, Honey, Ice Cream
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Reader Interactions
Comments
Maria Pedace
Great recipe. Followed the exact measurements used a KitchenAid stand mixer for whipped cream and the ice cream maker attachment. Yield was 1 quart, not 2 as listed.Reply
Heather Smoke
So glad you liked it! I’m not sure how you would only end up with 1 quart, though. Just the ingredients on their own add up to more than 4 cups of liquid (which is already more than 1 quart). And then when the cream is whipped and more air is incorporated during churning, the volume increases quite a bit more. I measured my ice cream after churning, and did get 2 quarts (8 cups).
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I'm Heather, and welcome to Curly Girl Kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something sweet with me!
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