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Vanilla Honey Custard Ice Cream
This vanilla honey custard ice cream is perfectly creamy, absolutely delicious, and made with no processed sugar.
Prep Time 30 minutes
Chilling Time 8 hours
Total Time 8 hours 30 minutes
Servings 8 servings
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).