Ingredients
Equipment
Method
Make the honey custard
- Heat the heavy cream, whole milk, and good-quality honey in a saucepan until steaming and the honey dissolves completely, about 5 minutes. Visual cue: the mixture should look glossy and uniform, with no honey streaks.
- Slowly whisk the hot cream mixture into the egg yolks until smooth, then return everything to the saucepan. Visual cue: the custard base thickens slightly as you whisk and stays silky without streaks.
- Cook over medium-low heat, stirring constantly, until the custard reaches 175F, about 8–10 minutes. Visual cue: it coats the back of a spoon and you can draw a line through it with a finger.
- Strain the custard into a clean container, then stir in the vanilla extract and sea salt. Visual cue: the mixture turns glossy and looks evenly speckled from the salt.
- Cool the custard completely over an ice bath, stirring occasionally until room temperature. Visual cue: the surface stops steaming and the container feels cool to the touch.
Churn and freeze
- Refrigerate the custard at least 4 hours. Visual cue: it becomes cold and thick enough to hold a spoon track briefly.
- Churn in an ice cream maker according to the manufacturer’s instructions, until it reaches a soft-serve consistency. Visual cue: the churned ice cream looks aerated and pale golden.
- Freeze until firm, then serve and finish each scoop with a pinch of flaky sea salt. Visual cue: the top shows tiny salt flakes and the golden color looks dense.
Notes
Pro tip: cook the custard gently and keep stirring so it reaches 175F without curdling. Refrigerate the custard base up to 2 days before churning; churned ice cream keeps in the freezer up to 2 weeks—texture may firm up further. Freezing is yes, but don’t refreeze after scooping. For a dairy-free swap, use a plant-based “milk” and a dairy-free cream substitute designed for custards (the texture may be slightly softer).