Salted Honey Ice Cream
This salted honey ice cream is a rich, creamy custard-based ice cream made with pure honey and balanced with sea salt. Smooth, scoopable, and simple, it’s an easy homemade ice cream that tastes like summer.
Servings: 1 Quart
Equipment
- Sauce Pan
- silicon Spatula
Ingredients
Vanilla Custard Ice Cream Base
- 1 cup Whole Milk
- 2 cups Heavy Cream (35%)
- ½ cup Honey
- ¼ teaspoon Fine Sea Salt
- 4 Large Egg Yolks
- ½ teaspoon Pure Vanilla Extract
- Flaked Salt to top
Instructions
Making the Custard
- Add the milk, cream, sugar, and salt to a medium saucepan. Heat over medium, stirring occasionally, until the mixture is steaming but not boiling.
- In a separate bowl, whisk the egg yolks until smooth. Slowly pour the warm cream mixture into the yolks while whisking constantly to gently temper.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a spatula, until thick enough to coat the back of a spoon or reaches 170–175°F (77–80°C).
- Strain the custard through a fine-mesh sieve into a clean bowl and stir in the vanilla extract. Let cool slightly, then cover and refrigerate for at least 4 hours or overnight.
Churn and Assemble
- Churn the chilled custard in an ice cream maker until it reaches a soft-serve texture. About 20 minutes.
- Transfer to a freezer-safe container.
- Freeze for 4–6 hours, or until firm and scoopable.
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