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Honeysuckle ice Cream is a


1 pint

Total time

0 minutes


Sides, Dessert


  • 1½ cups heavy cream
  • 1 cup whole milk
  • ½ cup sugar
  • 2 cups honeysuckle blossoms (this is approximate)
  • seeds from 1 vanilla bean


  1. Put the cream, milk and sugar into a medium saucepan and stir to dissolve the sugar.
  2. Add the honeysuckle blossoms into the pan and and bring the mixture to a simmer over medium heat, stirring occasionally.
  3. Turn off the heat and let the mixture come to room temperature. Then cover and refrigerate overnight.
  4. In the morning, strain the blossoms out and add the vanilla bean seeds. Mix well to break apart any clumped seeds.
  5. Process the cold mixture in your ice cream machine according to its directions.
  6. Put the soft ice cream in the freezer to firm up before serving.
  7. View the recipe instructions at The View From the Great Island

Contains allergens
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