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Salted Honey Ice Cream

Salted honey ice cream made as a silky honey custard: you heat honey with cream and milk, then cook to 175°F for a thick base. After chilling and churning, each scoop finishes with sea salt for a sweet-and-salty, floral flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling + freezing 4 minutes
Total Time 39 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ice cream base
  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.75 cup good-quality honey Wildflower or clover
  • 5 egg yolks
  • 1 tsp vanilla extract
  • 0.75 tsp sea salt
  • 0.25 tsp flaky sea salt For finishing

Equipment

  • 1 Dutch oven
  • 1 ice cream maker

Method
 

Cook the honey custard
  1. Combine heavy cream, whole milk, and good-quality honey in a Dutch oven and heat until steaming, stirring until the honey dissolves completely (visual cue: no honey streaks).
  2. Whisk egg yolks in a bowl, then slowly whisk the hot cream mixture into the yolks in a steady stream to temper (visual cue: mixture becomes glossy and thickens slightly as you pour).
  3. Return the custard to the saucepan and cook over medium-low heat, stirring constantly, until it reaches 175°F (visual cue: the custard coats the back of a spoon).
  4. Strain the custard, then stir in vanilla extract and sea salt (visual cue: the mixture looks smooth and evenly seasoned).
  5. Cool completely using an ice bath, stirring occasionally until the custard is no longer warm to the touch (visual cue: temperature drops quickly and steam stops).
Churn and freeze
  1. Refrigerate the custard at least 4 hours until well chilled (visual cue: the custard is cold and slightly thick).
  2. Churn in an ice cream maker according to the manufacturer’s directions until it reaches a soft-serve consistency (visual cue: thick, aerated honey-colored ice cream).
  3. Freeze until firm, then serve and finish each serving with a pinch of flaky sea salt (visual cue: a light dusting sits on top without melting away).

Notes

Pro tip: reach 175°F while stirring—under or overcooking can affect how creamy the custard sets. Refrigerate leftover ice cream covered for 3 days; freeze for up to 2 months (best texture after 1 month). For a lighter option, replace half the heavy cream with more whole milk, but expect a softer, slightly less rich texture.