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Honey ice cream

A soothing treat with the natural sweetness of honey.

honey ice cream

Preparation time: 15 minutes
Freezing time: 1-2 hours depending on method used
Serves 4–6

5 egg yolks
3 tablespoons runny honey
500ml semi-skimmed milk
250ml whipping cream, unwhipped
½ teaspoon vanilla essence

First make the custard. Beat together the egg yolks and honey in a mixing bowl. Heat the milk in a saucepan until it reaches a temperature that is still comfortable for you to dip a clean finger into. Remove from the heat and stir the warm milk into the egg yolk and honey mixture. Pour the mixture back into the saucepan and heat gently, stirring all the time, until the custard thickens. Remove from the heat and leave to cool.

Once cool, stir in the cream and the vanilla essence. Transfer the mixture to an ice-cream maker and freeze according to the manufacturer's instructions.


  • Hi Allana and Margaret. Yes, you can easily make the ice cream without a machine. Simply pour the custard into a plastic tub or bowl and put in the freezer for around 45 minutes. When it’s starting to freeze at the edges, remove it from the freezer and beat with a spatula or hand-held electric whisk. Return to the freezer and repeat every 30 minutes for 2-3 hours until your ice cream is frozen and creamy.

    Jane Clarke on

  • I don’t have an icecream maker, is there an alternative to that section of making icecream?

    Allana Baxter on

  • as I haven’t got an icecream maker can I just freeze this or does it need further whisking to make it smooth?

    margaret on

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