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Strawberry Honey Ice Cream My Farmhouse Table Homemade

Strawberry Honey Ice Cream

Course Dessert
Cuisine American
Prep Time 30 minutes
Servings 2 Quarts
Author My Farmhouse Table


  • 3 cups half and half
  • 2 cups sugar
  • 1/2 tsp vanilla extract
  • 9 large egg yolks (YOLKS!… don’t know how many times I’ve started cracking whole eggs in the dish)
  • 3 cups heavy cream
  • 1 lb strawberries, hulled and cut in half
  • 2-4 Tbsp honey


  1. Over medium-low heat, combine the half and half, sugar, and vanilla in a saucepan. Stir the mixture regularly until hot, but not yet boiling. 
  2. In a bowl add the egg yolks and whisk thoroughly. Temper the egg yolks by slowly adding a spoonful at a time the half and half mixture to the yolks while stirring. This will ensure you have a smooth liquid and not scrambled eggs. 
  3. When the yolks have been tempered, pour the egg mixture slowly into the saucepan with the remaining half and half mixture. Continue to stir and cook until the liquid thickens and can coat the back of a spoon, about 5-10 minutes. 

  4. Remove from heat and add in the heavy cream. Stir to combine. 
  5. Place the strawberries and honey into a blender and puree until smooth. Taste and add more honey if necessary to make the mixture sweet with a slight honey flavor. Once perfect, pour the strawberry puree into the cream mixture. 

  6. Chill the custard in the refrigerator until cold. Best if overnight.

  7. Once chilled, pour the mixture into the ice cream maker and freeze according to the manufacturer’s instructions (you may have to do multiple batches depending on the ice cream makers size). 
  8. Transfer finished ice cream to a plastic container and freeze overnight.