honey ice cream

honey ice cream 4

I’m a big fan of sweeteners that are more than just sweet. Sometimes granulated sugar is exactly what you want, when you’re sweetening something subtle, like a snickerdoodle where the sour flavor from cream of tartar is so important, or where you don’t want the sweetener to distract from the main event, like in almost anything chocolate. Other times, it’s fun to let the sweetener itself play the main role, and nothing does that better than honey. Except for maybe maple syrup.

honey ice cream 1

I’ve built up a bit of a honey collection over the last couple years, from craft fairs, the local natural food store, and my boss’s beekeeping hobby. While I would have loved to use the slightly smoky flavored mesquite honey my boss gave me, it’s still in the waxy honeycomb. Instead, I used up the last of an unlabeled jar I picked up last year at a honey tasting stand.

honey ice cream 2

Molly said the half cup of honey for a quart of ice cream that the original recipe called for was overpowering, so I went with 6 tablespoons, and it was perfect. The honey flavor doesn’t slap you in the face, but it doesn’t hide either. It’s just the right balance of honey and cream. Next up: maple syrup ice cream.

honey ice cream 5

One year ago: Chocolate Sorbet
Two years ago: Lemon Curd Tart
Three years ago: Puff Pastry Dough
Four years ago: Soba Salad with Feta and Peas

Printer Friendly Recipe
Honey Ice Cream (adapted slightly from Alice Medrich’s Pure Dessert via Orangette)

Makes about 1 quart

I’m assuming that scalding the milk has a point, but I don’t know what it is.

My honey was slightly crystallized, which may be why it took a while to dissolve into the milk, but with some vigorous whisking, it did eventually mix in evenly.

½ cup whole milk
6 tablespoons honey
⅛ teaspoon salt
2 cups heavy cream

1. In a small saucepan over medium heat, heat the milk until it begins to steam and bubbles form around the edge of the pot. Remove it from the heat and let it cool.

2. Whisk the honey and salt into the milk until dissolved. Add the cream. Cover and refrigerate to thoroughly chill, at least 2 hours or up to overnight.

3. Churn until it’s at least as thick as soft serve ice cream, 15 to 20 minutes. Transfer to a chilled container; freeze at least 2 hours before serving.

honey ice cream 7


  1. honey ice cream sounds so unique! i love it! 🙂

  2. Honey and ice cream–two of my favorites!

  3. ~Yumm! Honey ice cream sounds and looks so scrumptious! ^_^


  4. I think I may make this for the kids. It sounds like something they would love. It doesn’t sound all that good to me so I won’t mind so much that I have to use soy milk. They would probably love a maple syrup version also.

  5. Love the idea of honey ice cream

  6. Hillary! says:

    This looks so good! By “Churn” do you mean use an ice cream maker? Or can I churn by hand?

  7. bridget says:

    Hillary – I did mean with an ice cream maker, but you can do it by hand too. Brady has a method for that in her blog: http://www.brannyboilsover.com/2011/10/28/ice-cream-without-an-ice-cream-maker/

  8. This looks absolutely brilliant. It’s going to be the first recipe I try this summer.

  9. Scalding is a leftover step that’s no longer necessary. Now that milk is heated and homogenized, scalding, or bringing it to just below a simmer, is unnecessary. However, if you’re going to add in a vanilla bean pod or honey or something else that needs to be integrated into the base, warming it up then letting it steep off heat and covered for an hour is pretty standard