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Honey Ice Cream

8 Servings

Prep Time
30 mins

Chill Time / Freeze Time
2 hrs 20 mins

Total Time
2 hrs 50 mins

This ice cream has a delicate flavor; if you prefer a deeper taste, substitute a darker honey. The recipe is from Anne Walker and Kris Hoogerhyde of San Francisco’s Bi-Rite Creamery.

su-Honey Ice Cream

 1 3/4 cups heavy cream
 3/4 cup low-fat milk (1%)
 1/4 cup light honey
 1/4 teaspoon kosher salt
 5 large egg yolks
 Honey Roasted Figs

Combine cream, milk, honey, and salt in a medium saucepan. Cook over medium heat, stirring often, until it just reaches a bare simmer. Reduce heat to low.


Put yolks in a medium bowl. Drizzle 1/2 cup of hot cream mixture into eggs, whisking constantly. Whisk in rest of hot cream, 1/2 cup at a time. Pour mixture back into saucepan.


Cook over medium heat, stirring constantly with a wooden spoon, until mixture slightly thickens to the texture of heavy cream, 3 to 4 minutes.


Strain custard through a fine-mesh strainer into a clean bowl. Set bowl in a larger bowl of ice and cold water and let cool completely, stirring occasionally. Remove from ice bath, cover with plastic wrap, and chill at least 2 hours and up to overnight. (The colder it is, the faster it will freeze.)


Freeze custard in an ice cream maker according to manufacturer’s instructions. Eat right away or, for a firmer ice cream, freeze at least 4 hours. Serve with Honey Roasted Figs spooned on top.

Nutrition Facts

Serving Size 1/2 Cup

Servings 0

Amount Per Serving
Calories 256Calories from Fat 79
% Daily Value *
Total Fat 22g34%

Saturated Fat 13g65%
Cholesterol 204mg68%
Sodium 83mg4%
Total Carbohydrate 12g4%

Dietary Fiber 0.0g0%
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.