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
So I just came across this recipe
I noticed that when in churn it didn’t double in volume.
Is this normal for this recipe? Maby because of the honey?
I make ice cream for my 4 kids every summer, and they absolutely prefer homemade over store bought.
How ever the kids are getting older and therefore more health conscious hence “mom find something sugar free” lol.
Anyway I’m waiting for the final freeze to occur but it did taste great when I poured it out.
My only concern it it did seem a bit “sloppier” when I took it out of the churn, I’m worried we are going to have ice crystals form instead of our usual soft fluffy scoops.
Apologies for taking so long to get back to you. How did the final freeze turn out?
The honey is what helps create the soft, fluffy scoops. The churn may not fully double in volume, but it should at least increase in volume, almost to double. It is normal for this recipe. I experienced some slight frost forming on the top, but when you remove it from the freezer, it melts rather quickly.