Salted Honey Almond Ice Cream

Quick Recipe Version (TL;DR)

• Yield: 1 quart, about 8 servings
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 9 hours 15 minutes, including chilling and freezing

Quick Ingredients

• 1 cup sliced raw almonds
• 1 tablespoon honey, for almonds
• 1 teaspoon unsalted butter, melted
• 1/2 teaspoon fine sea salt, divided
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1/4 cup granulated sugar
• 5 large egg yolks
• 2/3 cup floral honey, such as orange blossom, wildflower, or clover
• 1 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 1/8 teaspoon flaky sea salt, for finishing

Do This

• 1. Freeze your ice cream maker bowl for at least 24 hours if your machine requires it.
• 2. Roast almonds at 325°F with honey, melted butter, and 1/4 teaspoon sea salt for 10 to 12 minutes; cool completely.
• 3. Heat cream, milk, sugar, and 1/4 teaspoon sea salt to 170°F, then temper in the egg yolks.
• 4. Cook the custard to 175°F to 180°F, strain, then whisk in honey, vanilla, and almond extract.
• 5. Chill the custard until very cold, at least 4 hours or until it reaches 40°F or colder.
• 6. Churn for 20 to 25 minutes, fold in the roasted almonds, and transfer to a freezer-safe container.
• 7. Sprinkle with flaky sea salt and freeze for at least 4 hours before scooping.

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Why You’ll Love This Recipe

• Elegant but easy: A classic custard base gives you rich, scoop-shop-style texture with familiar home-kitchen steps.
• Beautiful flavor balance: Floral honey brings sweetness and aroma, roasted almonds add nutty crunch, and sea salt keeps every bite lively.
• Great make-ahead dessert: It needs time to chill and firm up, making it perfect for dinner parties or weekend treats.
• Naturally special: Different honeys give the ice cream subtle personality, from delicate clover to fragrant orange blossom.

Grocery List

• Produce: Optional edible flowers or small herb sprigs for garnish, if desired
• Dairy: Heavy cream, whole milk, large eggs, unsalted butter
• Pantry: Floral honey, sliced raw almonds, granulated sugar, fine sea salt, flaky sea salt, vanilla extract, almond extract

Full Ingredients

For the Salted Honey-Roasted Almonds

• 1 cup sliced raw almonds, about 90 grams
• 1 tablespoon floral honey
• 1 teaspoon unsalted butter, melted
• 1/4 teaspoon fine sea salt

For the Honey Ice Cream Base

• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1/4 cup granulated sugar
• 1/4 teaspoon fine sea salt
• 5 large egg yolks
• 2/3 cup floral honey, such as orange blossom, wildflower, clover, or acacia
• 1 teaspoon vanilla extract
• 1/8 teaspoon almond extract

For Finishing

• 1/8 teaspoon flaky sea salt, or to taste
• 1 tablespoon extra chopped roasted almonds, optional, for serving
• 1 to 2 teaspoons honey, optional, for drizzling over scoops

Step-by-Step Instructions

Step 1: Prepare your ice cream equipment

If using a freezer-bowl ice cream maker, place the bowl in the freezer for at least 24 hours before churning. A fully frozen bowl is essential for a creamy texture. Set a fine-mesh strainer over a medium bowl, and have an instant-read thermometer ready. For quicker chilling later, prepare an ice bath by filling a large bowl halfway with ice and cold water.

Step 2: Roast the salted honey almonds

Preheat the oven to 325°F. Line a small baking sheet with parchment paper. In a bowl, stir together 1 cup sliced raw almonds, 1 tablespoon honey, 1 teaspoon melted unsalted butter, and 1/4 teaspoon fine sea salt until the almonds are lightly coated.

Spread the almonds in a thin, even layer on the prepared baking sheet. Roast for 10 to 12 minutes, stirring once at the 6-minute mark, until the almonds are fragrant and lightly golden. Keep a close eye on them during the final few minutes because honey can darken quickly. Let the almonds cool on the pan for at least 20 minutes, then break apart any clusters. For the crispest mix-in, place the cooled almonds in the freezer while the custard chills.

Step 3: Warm the dairy base

In a medium saucepan, combine 1 1/2 cups heavy cream, 1 1/2 cups whole milk, 1/4 cup granulated sugar, and the remaining 1/4 teaspoon fine sea salt. Warm over medium heat, stirring often, until the sugar dissolves and the mixture reaches 170°F. It should be steaming and hot, but not boiling.

Step 4: Temper the egg yolks

Place 5 large egg yolks in a medium heatproof bowl and whisk until smooth. While whisking constantly, slowly drizzle in about 1 cup of the hot dairy mixture. Add it gradually so the yolks warm up gently instead of scrambling. Once the yolks are tempered, pour the yolk mixture back into the saucepan with the remaining hot dairy, whisking as you pour.

Step 5: Cook the custard

Cook the custard over medium-low heat, stirring constantly with a heatproof spatula and scraping the bottom and corners of the pan. Cook for 5 to 8 minutes, until the custard reaches 175°F to 180°F and lightly coats the back of the spatula. Do not let it boil. If you do not have a thermometer, the custard should leave a clear trail when you run your finger across the coated spatula.

Step 6: Add the honey and flavorings

Immediately pour the hot custard through the fine-mesh strainer into the clean bowl. This removes any tiny cooked egg bits and helps keep the texture silky. While the custard is still warm, whisk in 2/3 cup floral honey, 1 teaspoon vanilla extract, and 1/8 teaspoon almond extract until fully blended. Adding the honey off the direct heat helps preserve its delicate floral aroma.

Step 7: Chill the custard thoroughly

Set the bowl of custard into the prepared ice bath, making sure no water splashes into the custard. Stir for about 10 minutes to bring the temperature down quickly. Cover the bowl and refrigerate for at least 4 hours, or overnight, until the custard is very cold and reaches 40°F or colder. A colder base churns faster and makes smoother ice cream.

Step 8: Churn and add the almonds

Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s directions, usually 20 to 25 minutes, until it looks thick and softly frozen, like soft serve. During the final 1 to 2 minutes of churning, add the chilled honey-roasted almonds. If your machine struggles with mix-ins, stop the machine and fold the almonds in by hand with a spatula.

Step 9: Freeze until scoopable

Transfer the ice cream to a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface to help prevent ice crystals. Sprinkle the top with 1/8 teaspoon flaky sea salt. Cover tightly and freeze for at least 4 hours, or until firm enough to scoop. For the best texture, let the ice cream sit at room temperature for 5 to 8 minutes before serving.

Pro Tips

• Choose a honey you love: The honey is the main flavor, so use one that tastes pleasant on its own. Orange blossom, wildflower, clover, acacia, or lavender honey all work beautifully.
• Do not boil the custard: Keep the heat moderate and stir constantly. Boiling can curdle the egg yolks and create a grainy texture.
• Chill completely before churning: The base should be 40°F or colder. A warm base churns poorly and can turn icy.
• Freeze the almonds before adding: Cold mix-ins help the ice cream stay firm during churning and keep the roasted almonds pleasantly crisp.
• Use salt with care: Fine sea salt seasons the base evenly, while flaky sea salt gives little savory pops on top. Add the finishing salt lightly, then adjust to taste when serving.

Variations

• Lavender Honey Almond Ice Cream: Use lavender honey, or steep 1 teaspoon dried culinary lavender in the warm dairy for 10 minutes before straining and continuing with the recipe.
• Dark Chocolate Honey Almond: Fold in 1/2 cup finely chopped dark chocolate during the final minute of churning along with the roasted almonds.
• Honey Almond Brittle Swirl: Replace half of the roasted almonds with 1/2 cup crushed almond brittle for a sweeter, crunchier dessert-shop style.

Storage & Make-Ahead

Store the ice cream in an airtight freezer-safe container with parchment paper or plastic wrap pressed directly against the surface. It is best within 1 week, but it will keep for up to 2 weeks. The custard base can be made up to 24 hours before churning, and the roasted almonds can be prepared up to 3 days ahead and stored in an airtight container at room temperature. For the freshest crunch, freeze the almonds for 20 minutes before folding them into the churned ice cream.

Nutrition (per serving)

Calories: 405 kcal | Carbs: 37g | Protein: 6g | Fat: 27g | Saturated Fat: 13g | Fiber: 1g | Sugar: 34g | Sodium: 210mg | Cholesterol: 172mg