Honey Ice Cream

[Photograph: Kumiko Mitarai]

The vanilla ice cream recipe in Thomas Keller's Bouchon cookbook was the jumping-off point for this recipe. I loved the ultra-rich, dense, and creamy results and adapted it to make my favorite ice cream flavor: honey. Having fond memories of eating Haagen Dazs honey ice cream as a child, I like to continue the tradition with this homemade version.

Honey Ice Cream

About This Recipe

This recipe appears in: How to Temper Eggs


  • 2 cups heavy cream
  • 2 cups whole milk
  • 1/4 cup honey
  • 10 large egg yolks
  • 6 tablespoons sugar
  • Pinch table salt


  1. 1

    Combine the cream, milk, and honey in a large saucepan over medium heat, stirring to dissolve the honey.

  2. 2

    As the cream mixture warms, whisk together the egg yolks, sugar, and salt in a mixing bowl. Stabilize the bowl with a towel wrapped around the base.

  3. 3

    When the cream mixture is hot and steaming, temper the eggs by slowly pouring a few ladlefuls of the hot mixture into the eggs, whisking the eggs constantly.

  4. 4

    Pour the tempered egg mixture into the saucepan and cook over low heat, stirring until slightly thickened.

  5. 5

    Strain the custard into a bowl and place in an ice bath, stirring occasionally until cooled. Cover and refrigerate for several hours.

  6. 6

    Transfer custard to an ice cream maker and churn according to manufacturer instructions. Serve immediately or freeze and use within a few days.


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