Salted Honey Ice Cream
Rich and creamy homemade ice cream, sweetened with honey, and slowly churned for the perfect cold treat.
Ice Cream Maker
Electric Mixer (Stand or Hand-Held)
cold heavy whipping cream,
large egg yolks
coarse Kosher salt
(if using table salt, use half the amount)
In a saucepan, whisk together 1 cup of the cream with the milk, honey, egg yolks, vanilla and salt.
Heat the custard over medium heat, whisking constantly, until it begins to steam and just bubble slightly around the edges. Do not let it boil.
Remove the custard from the heat, and pour through a mesh strainer to remove any bits of cooked egg. Cover and refrigerate the custard until thoroughly chilled, preferably overnight.
After chilling the custard, use an electric mixer to whip the remaining 1 cup of cream until soft peaks form. Gently whisk the whipped cream into the chilled custard.
Pour the custard into your ice cream maker and churn according to the manufacturer's instructions.
Transfer the churned ice cream to lidded containers, and freeze until firm enough to scoop, at least 8-10 hours.
Homemade ice cream is best eaten within about 2 weeks.
Frozen Custard, Honey, Ice Cream