Honey Ice Cream


  • 1cupMilk
  • 4tbspHoney
  • 4tbspSugar
  • 3each egg yolks
  • 8tbspcream (chilled)


  • Bring milk, honey, and half of the sugar to a boil. Remove from heat.
  • Whisk egg yolks and other half of the sugar until thick and light in color.
  • Very slowly pour 1/4 of the hot milk into the egg mixture while whisking vigoursly. This will *temper* the egg yolks – raising its temperature.
  • Add the mixture back to the remaining milk in the pot and heat on low, stirring continuously until it becomes thickened (should be able to coat a spoon). Do not boil as this will cook the egg yolks.
  • Pour the mixture through a fine strainer to remove any lumps.
  • Stir in the chilled cream and let the mixture cool.
  • Pour in a small ice cream container and freeze until set. You can also use an ice cream maker.