Salted Honey Ice Cream - Curly Girl Kitchen (2024)

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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