Homemade Honey Ice Cream

By Chef Ella Murphy

May 31, 2024

Serves

4–6

In this Recipe

California Native Mountain Wildflower Honey

Ingredients

Raw Whole Milk1 cup

Vanilla Pod1/2 of one

Flamingo Estate Biointensive Native Wildflower Honey1/3 cup, preferably honey with a strong flavor

Egg Yolks5

Flake Salt1 tsp

Raw Heavy Cream1 cup

Steps

Put the milk into a medium saucepan over medium heat. Add half of a vanilla pod to the pan. Heat until warm. Add honey, stirring until dissolved. Remove from the heat.
In a medium bowl, whisk egg yolks until pale and fluffy, about 3 minutes.
Slowly pour the warm milk mixture over the egg yolks while whisking constantly. Pour custard back into the saucepan and cook over medium heat, stirring constantly, until the custard coats the back of a spoon. Remove from the heat. Remove the vanilla pod and scrape the seeds into the custard. Stir salt into the custard.
Transfer the custard to a bowl, cover tightly, and put in the fridge to chill for at least 4 hours or overnight. When ready to churn the ice cream, add the heavy cream and whisk until combined.
Transfer the ice cream base to your ice-cream maker and churn according to your manufacturer's instructions.
Transfer to a freezer-safe container, smoothing evenly and making sure there are no air pockets. Cover the surface with plastic wrap and store in your freezer until you are ready to enjoy.
Serve over bruléed fruit, or enjoy straight from the spoon.