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Honey Vanilla Ice Cream

Honey Vanilla Ice Cream

M. McCarthy

"This is the best homemade vanilla ice cream I've ever had. The honey and brown sugar give it a rich, buttery taste that can't be beat."
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4 h 30 m servings 277 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a medium pan, heat the milk and vanilla bean to simmering. Do not boil. In a mixing bowl, whisk together the egg yolks, brown sugar, honey, and salt until light colored and frothy. While whisking constantly, slowly combine the hot milk with the egg mixture. Transfer the mixture back to the sauce pan. Cook over medium heat until mixture reaches 180 degrees Fahrenheit (82 degrees Celsius) when tested with a candy thermometer, or becomes thick enough to coat the back of a metal spoon. Remove from heat.
  2. Remove the vanilla bean from the mixture and reserve. Strain custard into a large bowl. Scrape seeds from the vanilla bean into the custard. (Vanilla bean pod may be used again.) Stir the heavy cream into the custard. Cover the surface of the custard with plastic wrap and refrigerate for 4 hours.
  3. When cold, freeze in an ice cream maker according to the manufacturer's directions.


  • You can substitute 1 tablespoon pure vanilla extract if you don't have a vanilla bean in your pantry. Add the vanilla extract to the custard mixture with the heavy cream.

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Read all reviews 73
  1. 95 Ratings

Most helpful positive review

This is a creamy, smooth, rich and not too sweet custard-style vanilla ice cream with a delicate, but perfect hint of honey and brown sugar (I have to disagree with those who compared this to Bu...

Most helpful critical review

Turned out a little too eggy tasting for me. Great texture, just didn't enjoy the flavor as much as I thought I would and no one else liked it

Most helpful
Most positive
Least positive

This is a creamy, smooth, rich and not too sweet custard-style vanilla ice cream with a delicate, but perfect hint of honey and brown sugar (I have to disagree with those who compared this to Bu...

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 ev...

Loved this recipe! A few families got together and had our version of "Iron Chef" this past Memorial Day. Ice cream was determined to the what the contest would be based on. I saw this recipe...

I have tried many ice cream recipes with no luck, but this one is AWESOME!!!! I made it for a dinner party this past weekend and it got RAVE reviews!! They were all lovin' the flavor the honey ...

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

This is a fantastic recipe! I'd never made ice cream before and recently bought a KitchenAid ice cream maker attachment for my stand mixer. This recipe looked better than the one in the Kitche...

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 delic...

Delicious! Perfect on its own, but I added toasted coconut and broken pecan granola bars...excellent. Thanks!

Oh, my freakin' WORD!!! This will have to be kept under lock and key to keep me from making myself sick gobbling it all up before the holiday. I made it today to have for serving on top of Thank...

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