Honey Vanilla Ice Cream

Honey Vanilla Ice Cream

62 Reviews 6 Pics
  • Prep

    4 h 15 m
  • Cook

    15 m
  • Ready In

    4 h 30 m
M. McCarthy
Recipe by  M. McCarthy

“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.”

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Adjust Servings

Original recipe yields 1.5 quarts



  1. 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.
  2. 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.
  3. When cold, freeze in an ice cream maker according to the manufacturer's directions.

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Reviews (62)

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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 Pecan 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!



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 everything 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.



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 decided 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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Amount Per Serving (12 total)

  • Calories
  • 277 cal
  • 14%
  • Fat
  • 17.7 g
  • 27%
  • Carbs
  • 27.7 g
  • 9%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 160 mg
  • 53%
  • Sodium
  • 90 mg
  • 4%

Based on a 2,000 calorie diet



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Easy, Eggless Strawberry Ice Cream


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Vanilla Ice Cream