PANTRY FORMULA Your Ingredient Recipe Hub

← Recipe Library

Honey Vanilla Ice Cream

Home cooking

Chill the base thoroughly before churning so it freezes more evenly. Honey keeps the texture soft, so give the churned ice cream time in the freezer if you want firm scoops.

Jump to ingredients
Serving reference for Honey Vanilla Ice Cream; presentation may vary
Serving reference. Ingredients, toppings and presentation may vary. Photo: a.pasquier from bellingham, washington · Source · CC BY-SA 2.0
Servings (recipe yield)
8-10 servings
Prep time
5 min
Cook time
Not provided
Rest / chill / soak
Not provided
Total time
Not provided

Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.

Times from the source where available.

Ingredients

  • 1 pint heavy cream
  • 1 cup milk (whole milk recommended)
  • 2 Tbsp vanilla extract
  • 1/2 cup honey
  • 1 cup sugar

Instructions

  1. Add milk and sugar to medium sized bowl and mix until dissolved.
  2. Add heavy cream and vanilla extract and mix.
  3. Stir in honey.
  4. Chill in refrigerator for at least 2 hours.
  5. Add to ice cream maker and let it go for 30 minutes.
  6. Swiftly remove from ice cream maker (I use a silicone spatula as it allows for sides to be scraped down) and put into container.
  7. Freeze ice cream overnight - a few hours will do in a pinch but overnight is better.
  8. Scoop out of container and serve! Goes great with honey cake.

Source: Public Domain Recipes · Ruby-Dragon · Recipe source · Public-domain source license

Explore more recipes →