Go Back

Salted Honey Ice Cream

Salted honey ice cream is made with a fragrant honey custard base, cooked to 175°F for a dense, creamy texture. This sweet-and-salty honey frozen dessert is strained, chilled for at least 4 hours, churned, and finished with flaky sea salt for a lingering finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
chilling + freezing 4 minutes
Total Time 39 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Honey custard 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
  • 1 flaky sea salt for finishing

Equipment

  • 1 ice cream maker
  • 1 Dutch oven

Method
 

Cook the honey custard
  1. In a Dutch oven, heat heavy cream, whole milk, and good-quality honey over medium heat until steaming and the honey dissolves completely. Visual cue: you should see lots of steam rising and no honey streaks remaining.
  2. Slowly whisk the hot cream mixture into the egg yolks in a steady stream, then return everything to the saucepan. Visual cue: the mixture will look thickening and slightly glossy after combining.
  3. Cook over medium-low heat, stirring constantly, until the custard reaches 175°F. Visual cue: the custard should coat a spoon and hold a line when you draw a finger through it.
Chill and churn
  1. Strain the custard and stir in vanilla extract and sea salt. Visual cue: the finished custard should look smooth with no specks.
  2. Cool the custard completely over an ice bath until it is no longer warm to the touch. Visual cue: the surface will stop steaming and the custard will cool quickly.
  3. Refrigerate at least 4 hours (chilling + freezing). Visual cue: the custard should feel cold throughout and thick enough to hold its shape.
  4. Churn the chilled custard in an ice cream maker until it becomes soft-serve consistency. Visual cue: it will triple slightly in volume and look airy and creamy.
  5. Freeze until firm, then serve and finish each serving with a pinch of flaky sea salt. Visual cue: each scoop should show a golden tone with a visible sprinkle on top.

Notes

Pro tip: keep the custard on medium-low and stir constantly so it reaches exactly 175°F without scrambling the yolks. Refrigerate the base (covered) up to 48 hours before churning; once churned, freeze for up to 2 weeks for best texture. Freezing yes—expect slight firmness after thawing a few minutes. For a lighter option, use half-and-half instead of some of the heavy cream, but the texture will be softer and less custardy.