Homemade Honey Ice Cream

  • Makes 1 quart


  • 4 large – egg yolks
  • 2/3 cup – honey
  • 1/8 tsp. – salt
  • 3 cups – half-and-half, or dairy mix*
  • Optional infusions, add-ins or swirls, see below


Whisk together eggs, honey, and salt in medium bowl.

In medium saucepan, bring half-and-half to a full simmer with any infusions. Remove from heat. Refrigerate until completely cool.

Process custard in ice cream maker according to manufacturer’s instructions; add soft ingredients such as 1/2 cup sliced bananas or raspberries halfway through freezing, or chunky ingredients like nuts or candy during the last 2 to 5 minutes.

Transfer to bowl or tub, add any desired swirls and serve, or cover and freeze until firm, at least 3 hours and up to 3 days.

Add-ins: Halfway through the churning add up to 1 cup of fruit. Or, during the last 2 to 5 minutes add 1/2 cup nuts, bits of pure honeycomb or chocolate bits.

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