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Honey Ice Cream



  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 cup honey
  • 12 egg yolks
  • pinch salt

makes 1 quart


  1. In a medium size mixing bowl, whisk together the egg yolks and 1/2 cup of honey.
  2. In a saucepan, combine cream, milk, the remaining 1/2 cup honey and salt and heat to a boil.
  3. Slowly stream the hot cream mixture into the yolks, whisking constantly.
  4. Return the warm egg mixture to the sauce pan.
  5. Cook the mixture over low heat while stirring with a wooden spoon. When the mixture thickens so that it coats the back of the spoon, remove it from the heat.
  6. Strain the mixture into your ice cream container and cool over an ice bath. Hint: Store the ice cream base in the refrigerator overnight to allow the mixture to increase in flavor.
  7. Once cooled, process the mixture according to your ice cream machine’s instructions.

Hudson Valley Restaurant Week is back this April 8-21!