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Salted Honey Ice Cream Recipe

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3.9 from 10 reviews

This Salted Honey Ice Cream blends the natural sweetness of honey with a delicate touch of sea salt for a perfectly balanced homemade frozen treat. Creamy custard made with whole milk, egg yolks, and double cream is infused with vanilla and honey, then churned to achieve a smooth texture. Whether using an ice cream maker or hand-churning, this recipe delivers a rich, luscious ice cream with a unique sweet-salty flavor that is sure to impress.

Ingredients

Base Ingredients

  • 150 g Honey
  • 250 ml Whole milk
  • 1 tablespoon Vanilla bean paste or vanilla extract
  • 5 Large free-range egg yolks
  • 1 ¼ teaspoon Sea salt flakes
  • 250 ml Double cream (heavy cream)

Instructions

  1. Warm the Milk and Vanilla: Put the whole milk and vanilla bean paste into a medium-sized heavy-based pan over medium heat. Heat the mixture until it becomes warm but not boiling.
  2. Dissolve the Honey: Add the honey to the warm milk and stir thoroughly until it is fully dissolved. Remove the pan from the heat.
  3. Whisk Egg Yolks: In a medium bowl, whisk the egg yolks for 2-3 minutes until they become thicker and a paler yellow color.
  4. Combine Milk and Yolks: Gradually pour the warm milk mixture onto the whisked yolks while continuously whisking to temper the eggs.
  5. Cook the Custard: Return the combined mixture to the pan and cook on medium-low heat. Stir constantly with a wooden spoon until the custard thickens enough to coat the back of the spoon. Remove from heat.
  6. Add Salt: Grind the sea salt flakes into a fine powder using a pestle and mortar. Stir the ground salt into the warm custard evenly.
  7. Cool the Custard: Pour the custard into a bowl or jug and cover immediately with clingfilm pressed directly onto the surface to prevent a skin forming. Let it cool to room temperature, then refrigerate for at least 4 hours or preferably overnight to chill thoroughly.
  8. Add Cream and Combine: Once the custard is chilled, remove the clingfilm and pour in the double cream. Stir gently until fully combined.
  9. Churn the Ice Cream (Using Ice Cream Maker): Pour the custard into the ice cream maker and churn following the manufacturer’s instructions until the mixture reaches a soft-serve consistency. Serve immediately or transfer to a freezer-proof container, cover the surface with greaseproof paper or foil, and freeze until firm.
  10. Churn the Ice Cream (By Hand): Pour the mixture into a freezer-proof bowl, cover, and freeze for 1 to 1 ½ hours until the edges start to freeze but the center remains slushy. Remove and beat vigorously with electric beaters to break up ice crystals. Repeat this freeze-and-beat cycle 4 to 8 times at roughly 1-hour intervals to achieve a smooth texture. Finally, cover with greaseproof paper or foil and freeze for an additional 3 hours or overnight before serving.
  11. Serve: Scoop and serve the ice cream straight from the freezer for the best texture and flavor.

Notes

  • Ensure the ice cream maker’s churning bowl and custard base are fully frozen/chilled before starting the churning process to achieve the best texture.
  • For hand-churned ice cream, prepare the custard base and chill it overnight to allow enough time for multiple churns the next day.
  • Use a timer when hand-churning to avoid long intervals between each mixing session, which can cause large ice crystals to form.
  • Transfer the ice cream into a chilled container rather than one at room temperature to minimize melting during transfer.
  • Cover the surface of the ice cream with parchment paper or foil inside the container to help prevent ice crystals from forming in the freezer.

Find it online: https://flavorspath.com/salted-honey-ice-cream-recipe/