Honey gelato

Honey gelato

A few weeks ago, Jenn (a most talented cook!) asked me if I had a recipe for honey gelato. I didn’t… Why didn’t I have a honey gelato recipe yet, I wondered? It’s something I had thought about many times, but never got around to making.

Ice: the Achilles’ heel of any honey gelato recipe!

So I quickly went to work, and soon realized that honey does very funny things to the gelato base. It makes it a little icy and less creamy – and that’s because honey contains water.

As you may have noticed, my gelato recipes are mostly milk-based and thickened with a bit of cornstarch. Of course, I love ice cream! But when I see how much egg yolk and heavy cream goes into a pint, I cringe. It’s been my goal to create gelatos that are smooth and creamy, yet a bit healthier than the norm. However, this means the base has to be carefully calibrated… and even moreso when using honey as a sweetener. So to compensate for the water content in the honey, I do two things: First, I stir the honey into the base once it’s totally chilled, so the honey is never warmed. Second, I add crème fraîche instead of heavy cream – which, since crème fraîche has a creamier texture, helps to counteract the iciness.

Try different types of honey for subtle changes in flavor

All the testing was worth it in the end, because the flavor of this honey gelato is superb! (Plus it’ll vary with the kind of honey you use.) You can serve it on its own, with summer stone fruits, with an elegant pear tart or with this delightful apricot clafoutis.

Thank you, Jenn! Honey gelato has now become a favorite in this household.

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Honey gelato

makes 2 pints
active time: 30 min

  1. 3 tablespoons cornstarch
  2. 3 cups whole milk
  3. 2″ piece fresh vanilla bean – split in half lengthwise
  4. 2/3 cup honey
  5. 1 cup crème fraîche

  1. Step 1: Place the cornstarch in a small bowl, add a bit of milk (about 3 tablespoons) and whisk until the cornstarch has completely dissolved. Place the balance of the milk and the vanilla bean in a medium heavy-bottomed saucepan and bring to a boil. Quickly whisk in the cornstarch mixture. Reduce heat and simmer for 5 to 6 minutes, whisking continuously, until the mixture thickens slightly. Remove pan from heat, scrape off the seeds from the vanilla bean and whisk into the custard. Discard the vanilla bean. Transfer the milk mixture to a bowl to cool to room temperature. Once cooled, cover and refrigerate until well chilled – about 2 hours in the refrigerator or 45 minutes in the freezer.
  2. Step 2: Once chilled, whisk in the honey and crème fraîche and transfer the mixture to an ice cream or gelato maker. Freeze according to the instructions of your machine. Transfer the gelato to a container and freeze for 2 to 3 hours before serving. (The gelato should have firmed up, but should still be a bit soft.)
  3. Cook’s note: The gelato will keep in the freezer for up to 2 weeks, but is best eaten the day it’s made. Remove from freezer and let stand for 10 to 15 minutes until slightly softened before serving.


Viviane’s tip
  1. How about infusing honey with lavender, herbs or spices to flavor your gelato? Infused honeys are so easy to make (here’s the recipe) and incredibly delicious. Enjoy!

Honey gelato

gelato, honey, vanilla


  1. Hi there! Is it completely impossible to use heavy cream in place of the creme fraiche? I just don’t have any creme fraiche or time to make any

    • vivianebf

      Hi Laila, Yes, you can use heavy cream instead of crème fraîche. The result won’t be quite as creamy, but it’ll still be delicious. Happy gelato making!

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  3. Jennie Coburn

    Hi Viviane: This was so awesome, I used Savannah Bee Co Lavender Honey and the gelato was fantastic. I paired it with a lavender honey pound cake with a splash of fresh berries. I hope all is well with you, thanks for mentioning me in your writeup.

    • Viviane Bauquet Farre

      You are most welcome, Jenn! I bought some lavender honey a couple of weeks ago… you just inspired me to make a batch of gelato with it! Hope all is well with you.

  4. Kay Stuntz

    Another superb gelato. Normally, the sweetness of the honey overrides its flavor, but the neutrality of the gelato lets the honey flavor expand across the tastebuds for a full appreciation of the flavor. We tried a local tree flower honey which was scrumptious, but wonder how chestnut honey would taste……..
    this has been a lovely complement to peach pie and cobbler. Now about that peach gelato?

    • Viviane Bauquet Farre

      Hi Kay! I do love to hear about your “gelato journey”! Thank you for keeping me abreast. I think chestnut honey would taste delicious, if not totally unique. Paired with roasted or poached pears, it would make a gorgeous autumn dessert. Hope you got the peach gelato recipe I posted in my reply to your earlier comment… let me know. And have fun!

  5. Pingback: Apricot clafoutis with almonds | Food & Style

  6. Pingback: Apricot clafoutis with almonds | Food & Style

  7. oh my goooodness-you’ve done a fantastic job!!!! This honey gelato is so simple and perfect!

  8. I have never had a honey gelato either.. it sounds and looks super, Viviane.
    Have a beautiful weekend!

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