I love custard ice cream. Many years ago I lived in a small town in Ohio and would eat custard ice cream made at a small, family owned ice cream shop in town. Recently, I started craving that custard ice cream. There are a lot of really great ice cream shops at local farms in my area, but none make custard ice cream. This summer I decided to buy an ice cream maker (I bought the ice cream maker attachment for my KitchenAid) and try to make my own custard ice cream. I gave it a go and now I am obsessed with my ice cream maker!

This recipe is a mishmash of recipes I found online. All recipes included sugar as the main sweetener, but I, of course, used honey as the sweetener instead. This ice cream tastes amazing and now that I know how easy it is to make ice cream at home I won’t have to buy ice cream again.

Added bonus: This is a great way to use your crystallized honey!

Ingredients:

• 1 1/2 cups of Whole Milk (I used lactose free whole milk)

• 1 1/2 cups of Heavy Cream/Heavy Whipping Cream

• 6 tbsp. of Milk Powder (for better texture)

• 1/2 cup of honey

• 3 Egg Yolks (I saved the egg whites for my scrambled eggs)

• 2 teaspoons of Vanilla Extract

Directions:

• In a saucepan, combine the whole milk, heavy cream, milk powder, and honey.

• Whisk all the ingredients together, and place the saucepan on the stove over medium heat. Once it has bubbled up to a simmer —do not boil—, remove the saucepan from heat.

• Add the egg yolks to a bowl, then add about a 1/2 a cup of the hot mixture to the eggs and whisk. Do this quickly so that the egg yolks are smooth and not cooked/scrambled. Add a second 1/2 cutoff the mixture to the eggs and continue to whisk to gradually temper the eggs.

• Pour the tempered egg mixture into the saucepan.

• Place the saucepan on the stove over medium heat (do not boil) and add vanilla.

• Stir for 5-10 minutes (until it starts to thicken).

• Pour the mixture into a heat-safe glass container (I used a 32 ounce mason jar) and let it cool down on your kitchen counter for 20 minutes.

• Cover the glass container with a lid and store in the fridge until the mixture is completely cooled— about 4 hours, but you can also leave it in the fridge overnight for best results.

• After 4 hours or the next day, take the mixture out of the fridge and add the mixture to your ice cream maker (according to the manufacturer’s directions). Churn for about 25 minutes. It will be a soft serve texture (which I love so I ate some right away and put the rest in the freezer!).

• Put your ice cream in a freezer-safe container to firm up—about 2 hours.

• Enjoy your homemade honey sweetened ice cream!