Honey Ice Cream

David Rash’s Honey Ice Cream entry in the Sue Bee® honey Sweet Eats Recipe Contest!


  • 1/2 cup Sue Bee® Clover Honey
  • 3 egg yolks
  • 5 tablespoons cornstarch
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter, softened
  • Pinch of salt


  • Pour milk in a large pot and place on medium heat.
  • While milk is heating, beat together Sue Bee® honey, egg yolks, cornstarch and salt until puffy and a pale yellow color, about 1-2 minutes.
  • Once the milk is scalding, remove from heat and, while whisking the egg-honey mixture briskly, slowly pour in the hot milk, making sure to scrape bottom and edges of the bowl. Whisk until it’s just combined.
  • Pour the pudding back into the large pot and return to medium heat.
  • Stir constantly with a rubber spatula, scraping the bottom and sides of the pan.
  • After about 10 minutes, the custard should start to thicken considerably. Whisk the custard quickly for 1-2 minutes, until it's very thick.
  • Turn off heat, quickly whisk in the butter and vanilla. Pour through a fine-mesh sieve directly into a heatproof dish.
  • Cover with plastic wrap directly on the surface of the custard and allow it to cool completely at room temperature before refrigerating to set and cool more (at least 2-3 hours).
  • After it has set in the refrigerator, churn in an ice cream maker per the manufacturer’s instructions until soft-set and almost frozen.
  • Transfer to a storage container and freeze until completely frozen.
  • Serve on its own or with chocolate or vanilla ice cream or with fruit sorbets in a sundae.
Sue Bee Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Sue Bee® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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