Recipe

Rustic Ice Cream

A decadent, old-school vanilla bean ice cream with caramelized honey notes, crisp salt, and a custardy texture that scoops like a dream.

By Matt Campbell

•

4.8

A real photograph of a ceramic bowl filled with creamy vanilla bean ice cream with visible specks, topped with flaky salt and honey, sitting on a wooden table with a metal scoop nearby

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There is something about rustic ice cream that hits different. It is not trying to be neon blue or stacked into a mile-high sundae situation. It is just cold, creamy, unapologetically rich, and made with ingredients you can pronounce without squinting.

This recipe leans into that old-fashioned vibe with a classic French-style custard, real vanilla bean flavor, and a small trick that makes it taste indulgent: we caramelize a bit of the sugar with honey to add toasted, almost butterscotch depth. The result is sweet, balanced, and the kind of ice cream that makes you pause mid-bite like, “Okay, wow.”

Heads up: you will need an ice cream maker for this one. The upside is that once you nail the base, you can spin it into anything you want. Keep it plain and perfect, or go full chaos with mix-ins.

A real photograph of a saucepan with pale yellow custard base being whisked on a stovetop, with a wooden spoon and a small bowl of egg yolks nearby

Why It Works

Custardy, scoopable texture: Egg yolks give you that plush, premium mouthfeel without needing weird stabilizers.
Deeper flavor than basic vanilla: A quick honey-sugar caramel step adds a warm, rustic sweetness that tastes like you tried harder than you did.
Not-too-sweet balance: Salt and real vanilla keep everything sharp and grown-up.
Low drama method: If you can whisk and use a thermometer, you can absolutely make this.

Pairs Well With

Storage Tips

How to Store It

Freeze in a shallow container: A metal loaf pan works great. More surface area means faster freezing and smaller ice crystals.
Press parchment on top: Lay parchment paper directly on the ice cream before you put the lid on. This reduces icy buildup.
Let it temper: Homemade ice cream freezes firmer than store-bought. Let it sit on the counter for 5 to 10 minutes before scooping.
Best window: It is fantastic for 1 week. Still good up to 2 weeks, but flavor and texture start to dull a little.

Common Questions

Why is it called rustic ice cream?

For me, “rustic” means simple ingredients, a classic custard technique, and flavor that tastes like it came from a cozy kitchen, not a factory. It is rich, a little old-school, and not overly fussy.

Do I really need an ice cream maker?

For this custard-style base, yes, if you want the classic creamy texture. Without churning, it will freeze more like a solid block. If you do not have a machine, you are better off making a no-churn recipe built for that method.

How do I know the custard is done?

You have two options: temperature or spoon test. Pull it from the heat at 170 to 175°F. It should coat the back of a spoon, and when you run a finger through it, the line should hold.

My custard looks a little lumpy. Did I ruin it?

Probably not. Immediately strain it through a fine-mesh sieve. Next time, lower the heat and keep whisking, especially around the edges of the pot where eggs like to overcook.

Can I add mix-ins?

Absolutely. Add them in the last minute of churning, or fold them in after churning. Keep mix-ins cold and not too wet so they do not ice up the base. Think crushed cookies, toasted nuts, chopped chocolate, or a thick jam swirl.

Can I make it without honey?

Yes. Swap the honey for 2 tablespoons light corn syrup or 2 tablespoons extra sugar. The honey adds a rustic, caramel note, but the ice cream will still be delicious without it.

Why do I need to chill the base for so long?

Because texture. A truly cold base churns faster and freezes into smaller ice crystals, which is what gives you that smooth, scoopable finish. The waiting is the work.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Ice cream maker (any churn style)
Medium saucepan
Whisk
Fine-mesh sieve
Instant-read thermometer (highly recommended)
Heatproof bowl
Rubber spatula
Airtight freezer container

I used to think homemade ice cream was reserved for people with matching kitchen canisters and unlimited patience. Then I made a custard base on a random weeknight, half out of curiosity and half because I had too many egg yolks staring me down. The first spoonful tasted like vanilla pudding that decided to become something greater.

Now it is my go-to “we deserve a treat” recipe. It is rustic in the best way: honest, rich, and forgiving. If your scoop is not perfect, great. Call it chef’s style and move on.

Rustic Ice Cream

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 8 hours 35 minutes

Servings About 1 quart (8 servings)

Ingredients

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar, divided
2 tablespoons honey
1/2 teaspoon fine sea salt
6 large egg yolks
1 tablespoon vanilla extract (or 1 teaspoon vanilla bean paste)
Optional, for a more rustic finish: flaky salt for serving

Optional mix-ins (choose 1 to 2):

1/2 cup toasted chopped pecans
3/4 cup crushed shortbread cookies
1/2 cup chopped dark chocolate
1/3 cup thick caramel sauce, for swirling

Instructions

Chill your setup. Put your ice cream maker bowl in the freezer (if required for your model). Place a medium heatproof bowl in the fridge with a fine-mesh sieve set over it.
Warm the dairy. In a medium saucepan, combine heavy cream, milk, salt, and 1/4 cup of the sugar. Heat over medium until steaming and tiny bubbles appear around the edges. Do not boil. Pour the warm dairy into a heatproof bowl or large measuring pitcher and set it near the stove.
Make the rustic caramel note (use a bigger pot). In a medium or large saucepan, add the remaining 1/2 cup sugar and honey with 1 tablespoon water. Cook over medium heat until it turns a deep golden amber, swirling the pan gently, about 3 to 5 minutes. Watch closely here. Honey can go from perfect to scorched fast, so the moment it smells toasty and looks amber, pull it.
Carefully combine (it will bubble). Remove the caramel from heat. While whisking, slowly stream in the warm dairy a little at a time. It will bubble up dramatically at first, which is why you used a bigger pot. Keep whisking until smooth, then return to low heat.
Temper the yolks. In a bowl, whisk the egg yolks until smooth. Slowly whisk in about 1 cup of the hot dairy mixture, a little at a time, so the eggs do not scramble.
Cook the custard. Pour the tempered yolk mixture back into the saucepan. Cook on medium-low, whisking constantly, until the custard reaches 170 to 175°F and coats the back of a spoon, about 4 to 7 minutes. Do not let it boil.
Strain and flavor. Immediately pour through the sieve into the chilled bowl. Stir in vanilla.
Chill thoroughly. Cover and refrigerate until very cold, at least 6 hours, ideally overnight. This step is not optional if you want smooth ice cream. Active time is short, but this is where the clock runs.
Churn. Churn according to your machine’s directions until thick and soft-serve-like, usually 20 to 30 minutes. Add any solid mix-ins in the last minute.
Freeze to set. Transfer to a container, press parchment on top, cover, and freeze for 2 to 4 hours until scoopable.
Serve like you mean it. Scoop into bowls and finish with a tiny pinch of flaky salt if you like that sweet-salty thing (I do).

A real photograph of pale vanilla ice cream churning inside an ice cream maker bowl with a thick, creamy texture

Nutrition information is estimated.

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