Honey Ice Cream

Description

Honey ice cream is a naturally sweet, creamy dessert that highlights the rich floral flavor of pure honey. Unlike regular sugar-based ice cream, this version has a unique smoothness and depth of flavor. It’s simple to make, requires minimal ingredients, and can be prepared with or without an ice cream maker. Perfect for hot days or as a gourmet twist on classic ice cream.

 Ingredients For Honey Ice Cream

• 2 cups heavy cream

• 1 cup whole milk

• ½ cup pure honey (use high-quality, raw honey for best flavor)

• 4 large egg yolks

• 1 tsp pure vanilla extract

• Pinch of salt

‍ Instructions

1. Warm the milk & honey:

   • In a saucepan, combine milk and honey. Heat gently until warm (don’t boil), stirring until honey dissolves.

2. Temper the egg yolks:

   • In a bowl, whisk egg yolks with a pinch of salt. Slowly add a little warm milk mixture into the yolks while whisking to prevent curdling.

3. Cook the custard:

   • Return the tempered yolk mixture to the saucepan. Cook over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon (170–175°F / 77–80°C).

4. Add cream & vanilla:

   • Remove from heat. Stir in heavy cream and vanilla extract.

5. Chill:

   • Cool to room temperature, then refrigerate 3–4 hours or overnight until fully chilled.

6. Churn:

   • Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.

   • If you don’t have an ice cream maker, pour mixture into a freezer-safe container, stir every 30 minutes until firm and creamy.

7. Freeze & serve:

   • Transfer to an airtight container. Freeze 4–6 hours before serving.

️ Servings

Makes about 6 servings (1 pint / 3 cups).

 Notes

• Use light, floral honey (like clover or wildflower) for a delicate flavor, or darker honey (like buckwheat) for a richer taste.

• For extra flavor, swirl in crushed nuts, cinnamon, or caramelized fruit before freezing.

• If you prefer a lighter version, substitute half of the cream with milk.

 Tips

• Always chill the custard base fully before churning for best texture.

• If the custard curdles slightly, blend with an immersion blender to smooth it out.

• Drizzle extra honey on top before serving for presentation.

• Serve with warm pies, grilled peaches, or baklava for a perfect pairing.

 Nutritional Info (per serving, approx.)

• Calories: 280

• Protein: 4 g

• Fat: 18 g

• Carbohydrates: 25 g

• Sugar: 23 g

• Fiber: 0 g

• Calcium: 120 mg

 Benefits

• Natural sweetness: Uses honey instead of refined sugar.

• Antioxidants: Honey provides polyphenols that help fight free radicals.

• Digestive aid: Honey may soothe the gut and support digestion.

• Rich in calcium & protein (from milk and cream) for bone and muscle health.

❓ Q/A

Q1: Can I make it without eggs?
Yes, replace the custard base with just milk, cream, honey, and cornstarch (as a thickener).

Q2: Can I use flavored honey?
Yes! Lavender, orange blossom, or rosemary honey gives a gourmet twist.

Q3: How long does it last in the freezer?
Up to 2 weeks in an airtight container (texture may harden after that).

Q4: Can I make it vegan?
Yes, substitute with coconut cream + almond milk, and use maple syrup or vegan honey alternative.

Q5: Why is my ice cream too icy?
Either the custard wasn’t chilled enough before freezing, or it wasn’t churned frequently when using the no-machine method.