Honey Vanilla Ice Cream

January 6th, 2020

Honey Vanilla Ice Cream from Sugarlaws

Usually, I am a lazy person when I make ice cream.  That means no custard bases for me — my ice creams have milk, cream and sugar, but never will you see an egg yolk in the ingredient list. 

But when I thought about a traditional vanilla bean recipe, I realized that if I wanted the subtle, deep flavor that accompanies the best vanilla recipes, it needed to be a custard base. 

And, even more importantly, it needed a really good vanilla bean.  When I was contacted by Singing Dog Vanilla a month or two ago, I agreed to try their vanilla beans, not really knowing what quality they’d be.  When they arrived, I was so impressed with the biodegradable packaging and the “Free Trade Plus” program they use for their farmers.  But, as great a selling point as both of those are, they would have meant nothing if the beans hadn’t been good.

And they weren’t good — they were amazing.  Without hesitation, I will say that they were the best vanilla beans I’ve ever gotten my hands on, and I’ve bought them locally from spice importers in NYC, in bottles and packages in grocery stores, and tried them in cooking classes.  These were so moist and fresh, and I got more seeds out of one bean than I usually do out of two — I would have felt totally comfortable using half of one of these beans in the recipe, still guaranteeing strong vanilla flavor.

Which brings me to the exciting news: Two of you, lucky readers, can win a package of these vanilla beans I’m raving about!  Just leave a comment to this post, and I’ll pick two winners randomly next week.  Hopefully you guys will love them as much as I do!

Honey Vanilla Ice Cream from Sugarlaws

Honey Vanilla Ice Cream


3/4 cup heavy cream
2 egg yolks
3/4 cup sugar
1 cup milk
1 vanilla bean, seeds scraped out
1/4 cup honey


Over low heat, mix the heavy cream, sugar and egg yolks, and heat, stirring frequently with a whisk, until the mixture thickens and will coat the back of a spoon.  Remove the mixture from the heat, and whisk in the milk, vanilla bean seeds and honey, stirring until combined.  Process in an ice cream maker for 45 minutes, and then freeze overnight until the ice cream reaches the consistency you prefer.

Honey Vanilla Ice Cream from Sugarlaws

Tags: desserts · food

76 responses so far ↓

  • 1 julie // Jun 20, 2009 at 3:45 pm

    New to your blog.  Enjoying your recipes, especially since they’re often healthier versions of the classics.  This ice cream sounds amazing with the excellent vanilla beans and honey… can’t wait to try it if I win some!  My kids would be THRILLED!

  • 2 Rachel // Jun 20, 2009 at 9:52 pm

    I’ve only recently begun using my first vanilla beans – used 2 so far, and I have no idea if they are of good or bad quality.

    With your endorsement, though, I may give these singing dog beans a try!

  • 3 KristinT. // Jun 20, 2009 at 11:47 pm

    Ooh I’d love to try recipes with vanilla beans..ooh I could make my own extract with that tutorial on cut-out and keep.com…

  • 4 Kathy // Jun 21, 2009 at 6:55 am

    stumbled on your site while looking for a recipe for rhubarb ice cream – and am very glad I did! inspiring ideas and photos – thank you for sharing.

  • 5 Ricci // Jun 21, 2009 at 8:32 am

    I just recently got into ice cream making. I am pondering attempting a custard-based recipe. We shall see.

  • 6 Patricia // Jun 21, 2009 at 9:55 am

    Love vanilla ice cream with a custard base. My mother always called it French Vanilla.

  • 7 karmel // Jun 21, 2009 at 11:09 am

    I just spent all day making ice cream sandwiches…would’ve been better w/ homemade ice cream, but my ice cream makers at home =( and i’m traveling for work)

  • 8 allison // Jun 21, 2009 at 1:18 pm

    Just stumbled upon your blog today and am loving the recipes and pictures – what a great find!

  • 9 AmateurBaker // Jun 21, 2009 at 4:34 pm

    I’ve recently started making my own ice cream and was trying to find a good vanilla bean recipe. I can’t wait to try this one! It looks delectable!

  • 10 Ryan // Jun 21, 2009 at 7:27 pm

    This has been a great site since I stumbled across it a year ago.  I’m a student and these recipes have gone over really well in our review sessions.  Although I don’t think people come to study if I make some of this ice cream!

  • 11 KarenW // Jun 22, 2009 at 3:50 am

    I’ve never actually used vanilla beans and would love to try them! We’ve got our ice cream maker all cleaned up and dusted off….

  • 12 Marissa // Jun 22, 2009 at 6:42 am

    In the pouring rain in NYC, your recipe made me go out to purchase the ice cream maker attachment to my mixer that I’ve always wanted.  Hopefully the second time I make this ice cream, it will be with those Singing Dog beans!!

  • 13 Brooke // Jun 22, 2009 at 8:19 am

    This ice cream looks so good…can’t wait to try it out!

  • 14 Sherry // Jun 22, 2009 at 6:04 pm

    I would love to try the beans.  I use vanilla bean paste all the time and have used the Madascar vanilla products.  Hope I win.  🙂

  • 15 Christie C. // Jun 22, 2009 at 7:56 pm

    Hopefully it’s not too late to enter.  Those vanilla beans sounds heavenly!

  • 16 Deanna // Jun 24, 2009 at 6:14 am

    I just got obsessed with using my ice cream maker……I would love to win these!

  • 17 Shelley E. // Jun 26, 2009 at 5:53 am

    Vanilla ice cream is my favorite but this may be the top. It sounds and looks amazing. I plan on trying this soon! Thanks for sharing.

  • 18 Yvette // Jun 26, 2009 at 7:35 am

    I tried this last night using my madagascar vanilla instead of vanilla bean.  Oh my!  this is the best ice cream recipe yet!!  Thank you.  🙂

  • 19 Around the Internet Kitchen: Against the Odds | Feed Your Hunger // Jun 26, 2009 at 11:32 am

    […] Honey Vanilla Ice Cream – Now Pete would probably say that his pie doesn’t need ice cream, but if you insist, this ice cream looks about as good as it gets.  Also, Katy recently celebrated Page View 1 million.  That’s serious business for a blogger. (@ Sugar Laws) […]

  • 20 mary beth // Jun 26, 2009 at 12:12 pm

    I am trying your recipe this weekend, but will be using Watkins vanilla.  Can’t wait to share it with my family.  But would love to try it with those perfect beans.  Thanks for the inspiration!
    Mary Beth

  • 21 mikki // May 10, 2010 at 9:36 am

    tried this recipe and it was good but waaaaay too sweet for me.  i cut out the sugar and just used honey and it was splendid!

  • 22 Hannah // May 13, 2010 at 12:24 pm

    How much does this recipe make? It looks great! There’s a farm down the road that sells raw milk – so I am thrilled that this is a custard-style recipe that doesn’t cook the milk (what’s the point of going to the trouble to buy raw milk if you’re going to heat it up?). I keep my own bees so this will be a very happy, local bowl of ice cream.

  • 23 katy // May 14, 2010 at 8:57 am

    It makes about a pint (maybe a little more)!  Let me know if you try it!!!

  • 24 Melissa // May 21, 2010 at 9:39 am

    I got my ice cream maker a little over a year ago and I love being able to make my own ice cream without all the weird preservatives and chemicals that store-bought ice creams have. I would love to try those vanilla beans!! Vanilla is my husbands favorite ice cream.

  • 25 Will Buchanan // Sep 10, 2011 at 2:10 pm

    looks great! wondering what type of honey would be best

  • 26 Ron Mayes // Jan 12, 2012 at 3:20 pm

    I am looking for an all honey vanilla recipe with no sugar.  Have you tried this yet?  I have taken the recipe for vanilla ice cream from the “Perfect Scoop” and substituted organic coconut palm sugar in place of white sugar while using the singing dog vanilla liquid and the results are astonishing.  It really is something other than vanilla for the palm sugar inserts its own rich, almost caramel like essence into the mixture.  Anyway, I would like to try a all honey vanilla.

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