Go Back

Honey Vanilla Ice Cream

This recipe makes the best homemade honey vanilla ice cream I've ever had. The honey and brown sugar give it a rich, buttery taste that can't be beat.
Print Recipe
Prep Time 4 hours 15 minutes
Cook Time 15 minutes
Total Time 4 hours 30 minutes
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 3376.9 kcal

Equipment

  • 1 Medium Saucepan
  • 2 Mixing Bowls One for egg mixture, one for straining custard
  • 1 Whisk
  • 1 Fine-mesh Sieve
  • 1 Ice Cream Maker

Ingredients
  

Main

  • 2 cups milk
  • 1 7 inch vanilla bean, split lengthwise
  • 1 cup packed brown sugar
  • 6 egg yolks
  • 3 tablespoons honey
  • ΒΌ teaspoon salt
  • 2 cups heavy cream

Instructions
 

  • Heat milk and vanilla bean in a medium saucepan until simmering. Do not boil. Whisk brown sugar, egg yolks, honey, and salt together in a separate bowl until light colored and frothy. Slowly whisk hot milk into egg mixture, whisking constantly to avoid scrambling the eggs. Pour mixture back into the saucepan; cook and whisk over medium heat until custard becomes thick enough to coat the back of a metal spoon and a candy thermometer reads 180 degrees F (82 degrees C). Remove from heat. Remove and reserve vanilla bean.
  • Strain custard into a large bowl through a fine-mesh sieve. Scrape vanilla bean seeds into custard. (Vanilla bean pod may be used again.) Stir heavy cream into custard. Cover surface of the custard with plastic wrap; refrigerate for 4 hours.
  • Pour custard into an ice cream maker and freeze according to the manufacturer's instructions.

Notes

Precision in tempering the egg yolks is crucial; slowly stream the hot milk while continuously whisking to prevent scrambling. The custard should be thick enough to coat the back of a spoon, indicating the eggs are cooked without curdling. For an even richer vanilla profile, allow the scraped vanilla bean pod to infuse with the heavy cream during the chilling phase. Ensure the custard is thoroughly chilled (at least 4 hours, preferably overnight) before churning; this is key for a smooth, creamy texture and efficient freezing in the ice cream maker. A small pinch of salt balances the sweetness from honey and brown sugar, enhancing the overall depth of flavor.