Foodie, Recipes

Salted Honey Ice Cream

Salted Honey Ice Cream combines mellow sweetness with a subtle twang of salt. It can be scooped straight from the freezer and it is exceptionally creamy. Chilly bliss.

Course: Dessert

Cuisine: Worldwide

Servings: 6 Servings

Calories: 295kcal


  • 150 g ( 3 ½ fl oz) honey
  • 250 ml (1 cup) whole milk
  • 1 vanilla pod
  • 5 egg yolks
  • 1 ¼ teaspoon sea salt crystals
  • 250 ml (1 cup) double (heavy) cream


  • Put the milk into a medium sized pan (heavy based) over a medium heat. Split the vanilla pod and drop into the pan. Heat until warm
  • Add the honey a stir through until dissolved. Take off the heat
  • Whisk the egg yolks in a medium bowl for 2-3 minutes until thicker and paler
  • Pour the warm milk onto the yolks, whisking continuously
  • Pour the custard mix back into the pan and cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon
  • Take off the heat. Remove the vanilla pod. Scrape out the seeds and add back into the custard
  • Grind the salt in a pestle and mortar until fine. Tip into the custard and mix well
  • Pour the custard into a bowl or jug, cover with clingfilm (to stop a skin forming) and cool. Once cold, transfer to the fridge to chill overnight (or for at least 4 hours)
  • When ready to churn remove the clingfilm, pour in the cream and stir until thoroughly combined

Making the ice cream using an ice cream maker

  • Pour the custard into your ice cream maker and churn according to the manufacturer’s instructions
  • Serve immediately or transfer the ice cream into a freezer-proof container, cover the surface directly with greaseproof paper or foil and store in the freezer. (It should be scoopable straight from the freezer – unless your freezer is exceptionally cold)

Making the ice cream by hand

  • Pour the ice cream into a suitable freezer-proof bowl, cover and put it in the freezer for 1-1 ½ hours. The sides should be beginning to freeze, but the centre will be soft and slushy
  • Remove from the freezer and, working quickly, use electric beaters to beat the ice cream until the ice crystals are uniform. Cover and place back in the freezer
  • Repeat this process 4-8 more times at 1 hour intervals – the better the texture will be the more the process is repeated
  • Cover the ice cream with greaseproof paper or foil and freeze for a further 3 hours or overnight
  • Serve straight from the freezer

This ice cream is made using just 6 ingredients and the result is one of the creamiest, most sublime flavour combinations I’ve come across in ice cream form. Ever. The honey lends a mellow sweetness to the ice cream and duets perfectly with the subtle twang of salt. Chilly bliss.

Author: Jane Coupland