Recipes

Honey Ice Cream

  • Servings: 4
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 cups heavy cream
  • 11/2 cups whole milk
  • 4 large egg yolks
  • About 1 cup honey
  • Pinch of fine sea salt, plus more for finishing
  • Ice cubes

Directions

1. Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk together the egg yolks, 3/4 cup of the honey, and the salt.

2. Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.

3. Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.

4. Freeze in an ice cream maker according to the manufacturer's directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks. 5. To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.

PER 1/2-CUP SERVING: 390 cal., 60% (234 cal.) from fat; 4.1 g protein; 26 g fat (15.5 g sat.); 38.7 g carbo (0.1 g fiber); 328 mg sodium; 192 mg chol

Margo True, the Food Editor at Sunset magazine, joined the company in January of 2006. As Food Editor, she works with her team of cooks to develop accessible, reliably delicious recipes and stories that celebrate western ingredients, cooking styles, and the people and places that produce them.

Before coming to Sunset, she was the executive editor at Saveur magazine in New York and worked there for eight years, writing and editing stories about food and culture. From 1995 to 1999, she was an editor and writer for Gourmet. She has won several honors for her writing, including four James Beard journalism awards, and her pieces have been anthologized in the Best Food Writing series. She lives in Menlo Park, California.

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