No-Churn Vanilla Ice Cream with Honey
Homemade ice cream doesn't have to be complicated and this No-Churn Vanilla Ice Cream with Honey proves it. Made with just a few wholesome ingredients and no special equipment, it’s an easy, elegant treat, smooth, creamy, and naturally sweetened with golden honey. No condensed milk, no refined sugar, just real ingredients and a little patience
Ingredients
- 2 eggs
- 1/4 cup (90g) good-quality honey
- 2 tsp (10g) vanilla bean paste
- 1/4 tsp (1g) salt
- 1 ¼ cup (300g) whipping cream , chilled
Instructions
- In a heatproof bowl, whisk the whole eggs, honey, and vanilla until combined.
- Set the bowl over a bain-marie (simmering pot of water) and whisk constantly for about 5–7 minutes, until the mixture becomes pale, thickened, and slightly warm to the touch (about 70–75°C / 160–170°F).
- Stir in a pinch of salt, remove from heat, and let it cool to room temperature.
- In a separate bowl, whip the cold whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cooled honey-vanilla mixture in batches, keeping as much air as possible.
- Transfer to an airtight container.
- Cover, and freeze for at least 6 hours, ideally overnight.
- Serve it as is or pair it with fruit, cookies, or pie.
Nutrition
Serving: 1serving out of 6Calories: 123kcalCarbohydrates: 14.66gProtein: 3.57gFat: 6gSaturated Fat: 2.58gCholesterol: 216mgSodium: 135mgPotassium: 84mgFiber: 0.1gSugar: 13.58gVitamin C: 0.1mgCalcium: 29mgIron: 1.01mg