Homemade Lemon Honey Ice Cream (Naturally Sweetened)
There is something about homemade ice cream that instantly transports me back to childhood summers. Long evenings outside, sticky fingers, laughter echoing through the yard, and ending the night with a bowl of something cold and homemade. Those are the kinds of memories I want my own kids to carry with them.
This Homemade Lemon Honey Ice Cream has quickly become one of our favorite summer traditions. Sweetened with honey or pure maple syrup instead of refined sugar, it's made with simple ingredients and comes together into the dreamiest homemade treat.
Homemade Lemon Honey Ice Cream
Yield: 13–16 servings
Ingredients
4 cups heavy cream
2 cups whole milk
1½ cups honey or pure maple syrup
Zest of 4 lemons
1 cup freshly squeezed lemon juice
2 teaspoons vanilla extract
1 tablespoon vodka (optional, for a softer scoop)
Pinch of sea salt
8 egg yolks
Instructions
In a large saucepan, warm the heavy cream, milk, honey (or maple syrup), lemon zest, and sea salt over medium-low heat until steaming, but not boiling.
In a separate bowl, whisk the egg yolks. Slowly whisk about 1–2 cups of the warm cream mixture into the yolks to temper them.
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5–7 minutes). Do not boil.
Remove from the heat and stir in the lemon juice, vanilla, and vodka, if using.
Cover and chill for at least 4 hours, preferably overnight.
Churn according to your ice cream maker's instructions. If needed, churn in two batches.
Transfer to a freezer-safe container and freeze for 2–4 hours before serving.
This ice cream is everything I want in a summer dessert—bright and tangy from the fresh lemons, incredibly creamy thanks to the rich custard base, and just the right amount of sweetness. It's the kind of recipe that feels nostalgic from the very first bite and one I know we'll be making all summer long.
