Reviewed: Sep. 27, 2009

amazing! need to cut back on the sugar a little tho.

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ellabell

Cooking Level: Expert

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Reviewed: Aug. 26, 2009

It had a delicious butterscotchy taste but was very very very sweet. It had a great texture.

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Erica

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Reviewed: Jul. 11, 2009

The flavor is great! Mine didn't really freeze well either as Melissa noted. It did solidify in the freezer and was not icy and hard.

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MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jun. 15, 2009

The ice cream came out tasting heavily of honey, but it was delicious! However, the recipe would never freeze properly in the ice cream maker, so once I put it in my freezer, it turned rock hard and icy. I don't recommend putting all of the hot milk into the egg mixture. I tried this twice and ended up with a foamy mess. Next time, I will only put in half of the milk, as most other recipes call for. I will definitely try this out again, as my friends all loved it, but I hope it freezes better in the future.

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Melissa

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Reviewed: Jun. 9, 2009

This ice cream is fabulous. Rich, creamy and delicious. But I think, this is more honey and brown sugar than vanilla taste ice cream (maybe because I used 1/2 vanilla bean). But overall this ice cream is very delicious, one of the most delicious I have eaten. You won`t be disapointed.

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amanecer

Cooking Level: Intermediate

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Reviewed: May 24, 2009

The only reason I gave this four and not five stars was because I found that even after reducing the sugar to 3/4 of a cup, it was still too sweet - 1/2 cup should be plenty for next time. I used 3 cups of 1% milk and one cup of half and half (10% mf) and it was still lovely and rich. I used high-quality local honey - fallflowers from Arila Apiary in New Westminster, BC. It was a fantastic way to showcase the flavour of the honey, but it you are wanting a clean vanilla taste I would either leave it out or use the most mild honey you can find. Overall this is a fantastic base recipe that is easily tweaked for personal tastes. I am going to enjoy a cone right now!

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punkybee

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2009

i won an ice cream making competition with this recipe. very sweet, but delicious!

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edorathy

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Reviewed: Mar. 16, 2009

Great taste and consistancy but way too sweet! Would reduce the brown sugar by half next time.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Mar. 6, 2009

I wanted something different from the traditional vanilla ice cream and this fit the bill perfectly! I wasn't sure what to expect. But what I got, was an ice cream turned out so creamy and delicious, with a subtle honey taste while you indulge but the honey taste really kicks in afterwards. What a wonderful way to enjoy each bite of your ice cream! I knew this ice cream would turn out creamy when it said to strain the custard. This technique is usually used in a gelato recipe that I absolutely love! Always turns out smooth and extra creamy! I used vanilla extract since I didn't have vanilla beans on hand and there was a very small "bite" of "too much sweetness" in the ice cream, but nothing too noticeable. I think reducing the sugar just a smidgen would work fine. Otherwise, if you want an alternative to plain vanilla...This Is It!

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2009

When i bought my ice cream maker, this was the first recipe i went searching for, with dreams of the discontinued since the 80's Haagen Daz flavor of Honey vanilla that was my childhood fav. Next time i make it, however, I will use only 1/2-3/4cup brown sugar. I have a super-sweet tooth, and this was even too sweet for even me. I like milder vanillas, and i wanted the honey flavor to "pop" more.

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LINDZE

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Reviewed: Sep. 19, 2008

I realllllyyy like this one. I have made this recipe many times. It makes a good amount for my family and I also use this as a base for a lot of different varieties. The most recent version that I made, was to follow the recipe exactly as stated but omitting the honey. I processed in my ice cream maker and at the very end, I added in about 1 C of crushed oreos. Very good!

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Jenn

Cooking Level: Expert

Home Town: Newnan, Georgia, USA

Living In: Dallas, Texas, USA

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Reviewed: Sep. 14, 2008

Very tasty. It's a must to put it in the freezer for a while after it's made, though. It tastes better when it's firmer.

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Ruth

Cooking Level: Expert

Living In: Milton, Wisconsin, USA

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Reviewed: Jul. 31, 2008

This ice cream is so good !

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OVEN44

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Reviewed: Jul. 13, 2008

Great ice cream. My hubby liked that it stayed on the soft side even after being in the freezer for 2 days! Smooth and creamy, a real treat :)

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maoneil

Cooking Level: Intermediate

Home Town: Oregon City, Oregon, USA

Living In: Happy Valley, Oregon, USA

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Reviewed: Jul. 3, 2008

I thought this recipe was excellent. I made just a few changes, which was to cut back on the cream by one cup and replace it with whole milk (cut back on some of the fat.) Just before adding everything to the ice cream maker I whipped it with an electric mixer to "fluff" it up. I also cut back on the sugar by a little more than 1/4 cup but increased the honey by 2-3 tablespoons (I love honey.) The result was a very creamy - and honey tasting - ice cream. Topped with some granola it made a great treat. I will make this one again and again.

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Jean

Cooking Level: Intermediate

Home Town: Fountain Valley, California, USA

Living In: Louisville, Colorado, USA

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Reviewed: Jun. 11, 2008

This ice cream was okay. Too sweet for our tastes. Would probably skip the honey if we were to make it again.

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Mel & the boys

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Reviewed: Jun. 8, 2008

This recipe is way, way, too sweet. Cloying.

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KSHARON7

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Reviewed: Jun. 7, 2008

I followed the recipe to a T and this is phenomenal ice cream! Wow! It is so unique in flavor and would be amazing paired with applie pie or crisp. GREAT RECIPE! Actually now that I think about it I accidently scraped the bean in step 1...that was my own fault, but didn't hurt the ice cream any.

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anna

Cooking Level: Expert

Home Town: Hamler, Ohio, USA

Living In: Milford, Ohio, USA

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Reviewed: Jun. 5, 2008

I MADE THIS WITH LAVENDER HONEY AND I MUST SAY....ABSOLUTELY DELICIOUS! MY IN LAWS WENT NUTS OVER THIS! THE CRUNCHY PECAN COCONUT GRANOLA I USED WAS A CRUNCH THAT OFFSET IT PERFECTLY.

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