This vanilla honey custard ice cream is perfectly creamy, absolutely delicious, and made with no processed sugar.
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I know it’s not summer yet, but I really couldn’t help sharing this delicious vanilla honey custard ice cream with you.
Do people really only care to eat ice cream in the summer?
Tell me the truth. Where are you at with this? Are you a summer-weather-only-ice-cream-eater? Or an I-don’t-care-how-cold-it-is-outside-bring-it-on-ice-cream-eater?
Either way I hope we can still be friends because I love to eat ice cream ALL YEAR LONG.
I don’t care how much snow is on the ground, just crank up the heat and dig in!
And I won’t judge you if you decide to eat a bowl of ice cream and then opt for a mug of hot cocoa to warm up. That’s perfectly fine with me.
Oh I’m so excited to share this vanilla honey custard ice cream with you.
It’s sweetened with honey.
Only honey.
The perfect honey-sweetened treat
We do a lot of honey sweetened stuff around here. I buy raw honey in bulk (as in a couple of five gallon buckets a year) from a local beekeeper. And it is sooo good.
I have a son who decided two years ago to not eat sugar.
Yeah he’s ten.
It’s pretty amazing because he’s never looked back and he never gives in. Doesn’t matter how good the sugary treat is.
The willpower in this kid is something else.
Anyway, we make quite a few honey sweetened treats for him that he loves. This dark chocolate honey mousse that I posted last week for example. And this vanilla honey custard ice cream that I’m sharing today.
Tips & ingredient preferences
Heavy Whipping Cream
Did you know that not all heavy whipping cream is the same? Some have more or less cream in them (look for the % listed on the package). The heavier the cream, the tastier this ice cream will be. Our favorite hands down is the Darigold 40% heavy whipping cream. I buy it in a 1/2 gallon container from Costco and we love it.
Raw Honey
Second I want to comment about honey. All honey is not created equal either. I mentioned that we buy raw honey and that is what I use in all of my recipes. Honey from the store is often less sweet. Did you know that they can add water to it and not even disclose that? Yeah it’s crazy. Also honey from the store is often mixed with corn syrup (and they don’t have to tell you this on the label either) so just be aware of those things. If you can find raw honey from a reputable source, it is always the best. We’ve found that buying it in bulk can save some money.
Vanilla
Third vanilla. Oh my friends, this is a big one. Call me a vanilla snob if you want, but the kind of vanilla you have will make such a huge difference in your cooking and baking. And this ice cream especially. You need to use a vanilla extract (rather than imitation vanilla). I know it’s more expensive, but it really will make a difference. We go through a lot of vanilla and there are a lot of good brands. One of our favorite kinds of vanilla is this white Mexican vanilla (aff. link). It is so good and we love it in this ice cream.
Ice cream makers
Finally ice cream makers. I love this ice cream maker (aff. link). This size is perfect for our family and it’s fairly inexpensive. The best part about it is that you don’t have to use ice. I keep the base in the freezer so it’s all ready for me when I want to make ice cream.
Well I guess I will sign off now so you can go enjoy your ice cream. Ta ta for now. Have a great weekend.
Vanilla Honey Custard Ice Cream
This vanilla honey custard ice cream is perfectly creamy, absolutely delicious, and made with no processed sugar.
Ingredients
- 3 egg yolks
- ½ cup (6 ounces) honey see note
- 1 cup whole milk
- ¼ teaspoon salt
- 2 cups heavy whipping cream see note
- 1 tablespoon vanilla extract see note
Instructions
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In a medium saucepan, combine egg yolks, honey, whole milk, and salt and whisk well. Heat over medium heat until bubbles just begin to form, whisking often at first and then constantly as mixture begins to get warm.
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Remove saucepan from heat and gently stir in whipping cream and vanilla extract. Cool to touch. Give the mixture a good stir and then cover with plastic wrap. Press plastic wrap directly over mixture so it doesn’t develop a film on top. Then chill in the refrigerator for 6 hours or up to 24 hours.
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Process ice cream in your ice cream maker following the manufacturers instructions. Scrape mixture into a container with a lid. Freeze ice cream for at least 2 hours before serving or up to a week.
Recipe Notes
1. I use raw honey in this recipe. If you use regular honey from the store keep in mind that it is not always the same. Often honey from the store has been watered down or mixed with corn syrup so it turns out different.
2. We like the Darigold 40% heavy whipping cream that comes in a 1/2 gallon container from Costco.
3. For best results, use a good quality vanilla extract rather than an imitation vanilla. We love this white Mexican vanilla (aff. link).
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
This was excellent! One of our kids had some health problems last year that severely limited what he wanted to eat. He basically is the healthiest kid you’ll ever meet but we’ve been trying to get him to reintroduce simple, dessert-type items for when he wants a special treat. I made this for the whole family and he ate two full bowls! He absolutely loved it so thank you! If we wanted to reduce the honey just a tad, would that mess up the recipe? We all loved it but said we could have had it a tad less sweet. Thoughts?
Hi DK, it should be just fine to decrease it for this recipe.
When I make custard I temper the eggs, everyone is different. Does your ice cream stay scoopable after the long freeze? If not how long, do you let it thaw? In the fridge or counter?
Hi Sal, it’s pretty scoopable yes. I’ve never had to thaw it.