Vanilla Honey Ice Cream
Indulge in the delicate and light texture of our vanilla honey ice cream, sweetened with the perfect amount of natural honey to achieve a fluffy and irresistible sweetness.
Alright, it’s no secret I love ice cream. But I think for every interesting, fun flavor you need a solid base. Because with a solid base, you can create anything you want. Add any kind of candy or syrup and go wild with your creations.
This recipe is a fantastic base to add goodies, but I also think it is incredible on its own. It’s light, fluffy and packed with flavor. The combination of the honey and vanilla almost makes it taste like a malt.
And here’s something worth noting; when I use vanilla in my recipes, especially ones where the vanilla taste is important, like ice cream and cheesecake, I use double vanilla. It goes by many names – the packages will usually say things like “twice as strong”, “baker’s vanilla”, “double strength”, etc. Or you can use a homemade version (I have one for you in the works!).
It just gives recipes that extra something – once I tried it I could never go back!
For this recipe, you’ll need an ice cream maker. After churning, this ice cream should be an incredible soft serve consistency. I like to freeze it to get a harder, fluffy ice cream.
Tools you’ll need
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until next time. x
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Vanilla Honey Ice Cream
Vanilla Honey Ice Cream
Light, fluffy and delicate, Vanilla Honey Ice Cream is the homemade dessert I serve to all my guests!
- Total Time: 35 minutes
- Yield: 1 quart 1x
Ingredients
- 2 large pasteurized eggs
- 1/2 cup honey
- 2 cups heavy whipping cream
- 1 cup milk
- 2 tsp double vanilla
Instructions
- In a mixing bowl, whisk the eggs until pale and fluffy.
- Stir in the honey and whisk until fully mixed and the honey has dissolved.
- Stir in the heavy cream, milk and vanilla until just combined.
- Pour slowly into ice cream maker and churn according to manufacturer directions (this is typically 25-30 minutes).
- Transfer to an airtight container and freeze overnight, or until firm.
Notes
tools
- mixing bowl
- whisk
- ice cream maker
- 1 quart freezer safe airtight container
Pasteurized eggs are safe to eat raw, like in this recipe.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
- Diet: Vegetarian
Can you make this in a valid blender if you add frozen fruit or can i blend it in a blender the same recipe? Thanks
So is there no need to use heat and temper the eggs, make a custard? Or are you just using raw eggs? Thank you in advance for clarifying!
This is the best, scoopable ice cream! Just add 1/2 cup of cocoa powder to make it fudgesicle flavored!!
I made this recipe the other night and took it to a party for dessert! Everybody loved it! It was delicious!! I would like to use the same recipe to make either strawberry or blueberry ice cream. Would I just add frozen berries? And what do you recommend- frozen or fresh berries!
I’m sugar free and this has been my go-to ice cream! It is perfectly sweet and has that amazing ice cream texture. Highly recommend
Thank you, Anna! 🙂
My daughter 11yrs old found this recipe and wanted to try it. We all loved it. Next time we will make a bigger quanty! Thanks for sharing.