Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Crème Fraîche and Honey Ice Cream
Straight out of the machine, the ice cream will be very soft, but it will firm to a scoopable consistency after several hours in the freezer. The eggs in this recipe are not fully cooked. If you avoid undercooked eggs, follow these instructions: After whisking the hot half-and-half into the eggs, return the mixture to the saucepan and cook over medium heat, stirring constantly, until slightly thickened and the mixture reaches 165°F, 1 to 2 minutes. Pour through a mesh strainer into a bowl, then continue with the recipe. We loved the honey version of this ice cream, but also created two flavor variations: orange-clove and chocolate-candied ginger.
3
cups
Tip
Don’t omit the vodka. Without it, the ice cream won't be as smooth and silky.
12 hours
30 minutes active
Ingredients
-
1
large egg plus 1 large egg yolk
-
⅓
cup white sugar
Directions
-
01In a large bowl, whisk together the egg, yolk, sugar and salt until pale and thick, about 2 minutes. Set aside. In a small saucepan over medium-high, bring the half-and-half and honey to a simmer, stirring to combine. While whisking, slowly pour the hot milk mixture into the egg mixture. Add the crème fraîche, vanilla and vodka, then whisk until smooth. Cover and refrigerate until cold, at least 4 hours or up to 24 hours.
Reviews
July 12, 2024
Delicious as Jeni’s. Faster to Make.
I normally use Jeni’s Splendid Ice Cream base recipe (delicious but a little time consuming). I was tempted to try this recipe because it’s simpler and faster (but also hesitant because I don’t like custard that tastes like egg). I loved this recipe! No egg flavor. I added rum instead of vodka and tossed in rum-soaked raisins. Really, really good. I will definitely experiment with this one.
May 25, 2026
Honey-forward
Maybe it was the honey I used but you can really taste the honey in this ice cream. Not bad, but not what I was going for. The texture was great though - I will make again, replacing the honey with corn syrup.
September 19, 2023
Amazing
Made this into the best cinnamon ice cream with 1 tsp Saigon cinnamon powder stirred into the simmering milk mixture. It is fantastic.
September 2, 2023
Smooth
Recipe is so good. One variation is summer corn /cheddar cheese addition and it was really good.
July 5, 2024
A question - And, we love this ice cream
This recipe gives us a good reason to get out our ice cream maker! I have a question for the Milk Street folks...can we double this? Or, are we wiser to just make it twice?
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
This recipe is fantastic. Since you have to add alcohol regardless, I used some chambord (black raspberry liquor) and vodka to give the recipe a little twist.