Smooth & Creamy French Vanilla Bean Honey Ice Cream

Smooth & Creamy French Vanilla Bean Ice Cream

My grandfather had an ice cream maker that sat in a wooden tub and churned out the most amazing tasting, sweet and creamy concoction ever known to man’s mouth.  We would wait and wait for summer time, then beg him constantly to make some ice cream.  I have been on a search for a recipe like his ever since I got my first ice cream maker.  This one comes mighty close.  Just a few ingredients – I used honey instead of sugar – and you’ll have “the” ice cream that your kids and grand kids will beg you to make.


3 cups heavy cream
1 cup milk
½ cup honey
2 vanilla beans
4 egg yolks



2-quart saucepan
wooden spoon
sharp knife/cutting board
small bowl/medium to large bowl
candy thermometer
plastic wrap
ice cream maker & needed supplies (i.e. ice, ice cream salt )


Separate the eggs.  Use the egg whites in another recipe.

Remove the vanilla beans from the seed pods.  Cut the bean length wise, and using the tip of your knife, with the sharp edge pointed up, scrape out the beans.


In the saucepan, heat the cream, milk, honey, vanilla beans, and vanilla pods.

Bring it just to a simmer.  Do not boil.

Spoon about a cup of the hot liquid into the bowl of egg yolks.  Whisk until well blended.  Slowly add back to the hot mixture.

Bring back up to a simmer and heat until it reaches 160° degrees F (71° degrees C) and will coat the back of a spoon.

Strain into a clean bowl.  Let stand at room temperature until cool.

Cover with plastic wrap and put in the refrigerator.  Refrigerate until cold – 3 hours up to 3 days.

Pour into your ice cream maker and work according to your manufacturer’s instructions.

Place in a container that can go into the freezer, cover, and freeze until firm – several hours.


8 servings

High in calcium
High in Vitamin A
Good source of protein and iron

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?


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