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Publix Aprons

Homemade Honey and Toffee Ice Cream

Homemade Honey and Toffee Ice Cream
Total Time:
25 hours
Active Time:
30 minutes


5 large egg yolks
3/4 cup honey
2 cups whole milk
1 vanilla bean
1/4 cup heavy whipping cream
1/2 cup pitted dates, finely chopped
3/4 cup coarsely chopped chocolate-covered English toffee bars


  1. Combine egg yolks and honey in the bowl of an electric mixer; whip until pale yellow and increased in volume, about 2 minutes.
  2. Place milk in a large saucepan. Split vanilla bean in half and scrape the seeds; place seeds in pan. Slowly bring to a boil over medium heat. Slowly add hot milk mixture to egg mixture, a few tablespoons at a time, whisking constantly. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the edges just begin to bubble and the mixture is thick.
  3. Remove the pan from the heat and pour the mixture through a fine-mesh strainer into a bowl. Allow to cool to lukewarm. Refrigerate mixture until completely chilled, 2–3 hours.
  4. Stir the heavy cream into the custard, and freeze in an ice cream maker according to manufacturer’s instructions. Chop dates and toffee; fold into ice cream just before it is done. Serve.

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Nutritional Information

CALORIES (per 1/8 recipe) 340kcal; FAT 15g; SAT FAT 8g; TRANS FAT 0g; CHOL 155mg; SODIUM 110mg; CARB 49g; FIBER 1g; SUGARS 48g; PROTEIN 4g; VIT A 8%; VIT C 0%; CALC 10%; IRON 4%

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