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Salted Honey Ice Cream

Helen T. Patterson
Enjoy rich, velvety ice cream infused with the natural sweetness of honey and a touch of coarse salt.
Perfect for hot days or anytime you need a refreshing treat, this custard-style ice cream is creamy, smooth, and naturally satisfying.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 10 hours
Total Time 10 hours 20 minutes
Course Dessert
Cuisine American
Servings 2 (quart)

Equipment

  • Ice Cream Maker (1)
  • Electric Mixer (stand or hand-held, 1)
  • Saucepan (1, medium)
  • Whisk (1)
  • Mesh Strainer (1)
  • Lidded Freezer Container (1-2)

Ingredients
  

  • 2 cups cold heavy whipping cream divided
  • 1 cup whole milk
  • ¾ cup honey
  • 5 large egg yolks
  • 2 tsp vanilla extract
  • ½ tsp coarse Kosher salt or ¼ tsp table salt

Instructions
 

  • Prepare the Base Ingredients: Begin by gathering all your ingredients to ensure a smooth workflow.
    Measure 2 cups of cold heavy cream, 1 cup of whole milk, ¾ cup of honey, 5 large egg yolks, 2 teaspoons of vanilla extract, and ½ teaspoon of coarse Kosher salt.
    Using cold cream helps achieve a richer, creamier texture, while fresh egg yolks provide natural richness and body to the ice cream custard.
  • Whisk Together the Custard Mix: In a medium saucepan, combine 1 cup of the heavy cream with the whole milk.
    Add the honey, egg yolks, vanilla extract, and salt.
    Use a whisk to blend the ingredients thoroughly until the mixture is smooth and uniform, with no streaks of egg or clumps of honey.
    Whisking at this stage ensures a silky custard without lumps once it’s cooked.
  • Heat the Custard Gently: Place the saucepan over medium heat. Stir constantly with the whisk to prevent the eggs from curdling.
    Heat the mixture until you see steam rising and small bubbles forming along the edges—this is the perfect “nappe” stage, where the custard is thickening slightly but hasn’t boiled.
    Avoid letting the mixture boil, as high heat will scramble the eggs and ruin the smooth texture.
  • Strain the Custard for Smoothness: Once the custard has thickened slightly, remove the saucepan from heat.
    Position a fine mesh strainer over a large bowl and carefully pour the custard through it.
    This removes any cooked egg bits or small clumps, leaving an ultra-smooth base.
    Use a spatula to gently press the mixture through the strainer if needed.
  • Chill the Custard Thoroughly: Cover the strained custard with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming.
    Refrigerate it for at least 4 hours, ideally overnight.
    Chilling is critical for developing flavor and ensuring the ice cream churns into a creamy, scoopable texture rather than an icy one.
  • Whip the Remaining Cream: While the custard is chilling, pour the remaining 1 cup of heavy cream into a chilled mixing bowl.
    Using an electric mixer (hand or stand), beat the cream on medium-high speed until soft peaks form.
    Soft peaks should hold their shape but still gently fold over when the beaters are lifted.
    Whipping the cream separately ensures lightness and adds volume to your final ice cream.
  • Fold Whipped Cream into Custard: Gently whisk the whipped cream into the chilled custard in batches.
    Use a folding motion to combine without deflating the whipped cream.
    Take care to maintain the airy texture while blending the rich custard evenly.
    This step creates a light, creamy consistency that is both luxurious and easy to scoop straight from the freezer.
  • Churn the Ice Cream: Pour the fully combined custard into your ice cream maker, following the manufacturer’s instructions.
    Churn until the mixture thickens to a soft, creamy consistency—usually about 20-30 minutes depending on your machine.
    The churning process incorporates air, producing a smooth, scoopable ice cream that is far superior to simply freezing the mixture in a container.
  • Transfer to Freezer Containers: Once churned, use a spatula to transfer the ice cream into lidded freezer-safe containers.
    Smooth the top with the spatula to ensure even freezing. Cover tightly to prevent ice crystals from forming and to lock in flavor and moisture.
  • Freeze Until Firm: Place the containers in the freezer for at least 8–10 hours, or overnight, until the ice cream is firm enough to scoop.
    For the best texture, avoid scooping too soon, as the custard needs this time to fully set while remaining creamy.
  • Serve and Enjoy: Before serving, let the ice cream sit at room temperature for 3–5 minutes to soften slightly for easy scooping.
    Scoop into bowls or cones and enjoy the perfect balance of sweet honey and a hint of salt.
    Optionally, drizzle extra honey on top for a decorative, flavorful finish.

Notes

  • For the smoothest custard, always whisk the eggs thoroughly before heating.
  • Use high-quality, natural honey for a more pronounced flavor; raw or unfiltered honey works beautifully.
  • Cold cream helps achieve a luxuriously creamy texture and prevents the custard from curdling during cooking.
  • Chilling the custard overnight enhances both flavor and texture, producing ice cream that is silky and scoopable.
  • Soft peaks in whipped cream are key; over-whipping can make the cream stiff and harder to fold into custard.
  • Coarse Kosher salt adds subtle balance to the sweetness, but adjust to taste if using table salt.