Honey Vanilla Ice Cream

54 Reviews

Prep: 4 hr 15 min
Cook: 15 min
Ready In: 4 hr 30 min

“This is the best homemade vanilla ice cream I've ever had. The honey and brown sugar give it a rich, buttery taste that can't be beat.” - by M. McCarthy

Ingredients

2 cups milk
1 (7 inch) vanilla bean, split lengthwise
6 egg yolks
1 cup packed brown sugar
3 tablespoons honey
1/4 teaspoon salt
2 cups heavy cream

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Metric US

Original recipe yields 1.5 quarts

Directions

In a medium pan, heat the milk and vanilla bean to simmering. Do not boil. In a mixing bowl, whisk together the egg yolks, brown sugar, honey, and salt until light colored and frothy. While whisking constantly, slowly combine the hot milk with the egg mixture. Transfer the mixture back to the sauce pan. Cook over medium heat until mixture reaches 180 degrees Fahrenheit (82 degrees Celsius) when tested with a candy thermometer, or becomes thick enough to coat the back of a metal spoon. Remove from heat.
Remove the vanilla bean from the mixture and reserve. Strain custard into a large bowl. Scrape seeds from the vanilla bean into the custard. (Vanilla bean pod may be used again.) Stir the heavy cream into the custard. Cover the surface of the custard with plastic wrap and refrigerate for 4 hours.
When cold, freeze in an ice cream maker according to the manufacturer's directions.

Nutrition

Amount Per Serving (12 total)

Calories
277 cal
14%

Fat
17.7 g
27%

Carbs
27.7 g
9%

Based on a 2,000 calorie diet

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Reviews (54)

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naples34102

May. 23, 2008

"This is a creamy, smooth, rich and not too sweet custard-style vanilla ice cream with a delicate, but perfect hint of honey and brown sugar (I have to disagree with those who compared this to Butter P..." See moreecan ice cream--this is an entirely different flavor, the only similarity being the brown sugar used in both.) This is an unusual and creative twist on vanilla ice cream that really works. Great recipe!"

Jean

Jul. 3, 2008

"I thought this recipe was excellent. I made just a few changes, which was to cut back on the cream by one cup and replace it with whole milk (cut back on some of the fat.) Just before adding everythi..." See moreng to the ice cream maker I whipped it with an electric mixer to "fluff" it up. I also cut back on the sugar by a little more than 1/4 cup but increased the honey by 2-3 tablespoons (I love honey.) The result was a very creamy - and honey tasting - ice cream. Topped with some granola it made a great treat. I will make this one again and again."

StaceyMOM

Jun. 4, 2007

"Loved this recipe! A few families got together and had our version of "Iron Chef" this past Memorial Day. Ice cream was determined to the what the contest would be based on. I saw this recipe and d..." See moreecided that I would use it because I decided that the less complex the recipe the better. Needless to say, I won the contest by the votes of multitudes of people at the celebration. I doubled the recipe to fit my ice cream maker. It had a very rich vanilla flavor and the combination of honey and brown sugar added a deeper dimension of sweetness to it. Almost caramel-like. It had a really smooth creamy texture that was unlike any of the other contestants. It was almost fluffy. Thank you for the recipe. I will be using it again."

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