Whiskey & Honey Ice Cream (new & improved)

Our updated recipe improves the balance of flavors.

Course Dessert
Cuisine Ice Cream
Prep Time 10 minutes
Crank Time 30 minutes
Total Time 40 minutes
Servings 6 quarts


  • 295 g honey
  • 450 g granulated or caster sugar (2 US cups)
  • 4 eggs
  • 1 egg yolk
  • 250 mL whisky or whiskey (40-45% alc/vol) (1 US cup + 1 tbsp)
  • 1420 mL whipping or double cream (3 US pints)
  • 1420 mL whole milk (approximate amount) (3 US pints)


  1. Whisk together the sugar, honey, eggs and egg yolk until thick and smooth. 

  2. Add the cream and whisk slowly until all the ingredients are well mixed.

  3. Slowly whisk in the whisky.

  4. Add enough milk to reach the volume of the freezer (approximately 1.5 quarts). Stir all the ingredients until the sugar and honey are dissolved into the solution.

  5. Transfer the mix to your freezer and crank until it won't get any harder. Since there is a lot of alcohol in the mix, the freezing point is much lower than normal and you'll need to crank probably twice as long. The ice cream will be soft serve when you're done cranking, so we recommend putting it in tupperware and leaving it in the freezer for a couple hours to firm up before serving. It will never get as hard as other ice creams.

Recipe Notes

This ice cream will remain at scoopable consistency in the freezer, so you won't ever need to soften it before serving. This also means that it will probably not last as long in the freezer due to its less stable structure. I recommend eating it all within a few days. That shouldn't be a problem since it's so delicious, and always ready to eat!

Note: this recipe is for a 6-quart freezer. If you have a smaller freezer, simply divide the quantities.