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Scoops of raw cream vanilla ice cream in a ceramic bowl with vanilla beans and a bottle of fresh cream
Mary Johnson

Raw Cream Vanilla Ice Cream (Honey Sweetened)

A no-cook raw cream ice cream sweetened with honey and flavored with a real vanilla bean. Rich, smooth, and easy to scoop, with egg-free and cooked custard options. Works the same with pasteurized cream and milk.
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Prep Time 15 minutes
Cook Time 25 minutes
Chilling and freezing 6 hours
Total Time 6 hours 40 minutes
Servings: 8 servings (1/2 cup)
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups raw heavy cream 480 ml, well chilled (or pasteurized heavy cream)
  • 1 cup raw whole milk 240 ml, well chilled (or pasteurized whole milk)
  • 4 large egg yolks pasteurized-in-shell recommended; optional, see notes
  • 1/2 cup mild honey 170 g, such as clover or wildflower
  • 1 vanilla bean or 2 teaspoons pure vanilla extract
  • 1/8 tsp fine sea salt

Equipment

  • Ice cream maker
  • Large mixing bowl
  • Whisk
  • Paring knife
  • Freezer-safe container or loaf pan
  • Parchment paper

Method
 

  1. Freeze the ice cream maker bowl for at least 24 hours, until completely solid.
  2. Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife.
  3. In a large bowl, whisk the egg yolks, honey, salt, and vanilla seeds until smooth and slightly paler, about 1 minute.
  4. Slowly whisk in the milk, then the cream, until evenly blended without whipping. Add the empty vanilla pod.
  5. Cover and refrigerate for at least 2 hours or up to 24 hours, until the base is 40°F (4°C) or colder.
  6. Remove the vanilla pod, whisk the base briefly, and churn in the ice cream maker for 20 to 25 minutes, until it looks like thick soft serve.
  7. Transfer to a chilled container, press parchment onto the surface, cover, and freeze for 3 to 4 hours until scoopable.
  8. Let the ice cream sit at room temperature for about 5 minutes before scooping.

Notes

  • Safety: raw (unpasteurized) cream, milk, and egg yolks can carry harmful bacteria, and freezing does not kill them. Pregnant people, young children, older adults, and anyone with a weakened immune system should use pasteurized dairy or the cooked custard method.
  • Cooked custard option: heat the milk, 1 cup of the cream, the honey, salt, and vanilla until steaming; temper into the yolks; cook, stirring, to 170°F (77°C); strain into the remaining cold cream, chill, and churn.
  • Egg-free version: omit the yolks and use 2 1/2 cups cream and 3/4 cup milk. Best eaten within a week.
  • No ice cream maker: freeze the base in a shallow metal pan, stirring hard every 30 minutes for about 3 hours.
  • Sweetener swaps: 2/3 cup maple syrup or 2/3 cup (130 g) cane sugar instead of honey.
  • Very thick cream: replace 1/2 cup of the cream with milk. Thin cream: use all cream and only 1/2 cup milk.
  • Storage: airtight, with parchment on the surface, for best texture within 1 to 2 weeks. Do not refreeze melted ice cream.