A creamy, elegant frozen dessert infused with bright yuzu citrus and sweet honey. This ice cream delivers a luxurious balance of floral acidity and velvety richness, making it equally perfect for warm days or cozy evenings.
Why You’ll Love This Recipe
This Yuzu Honey Ice Cream offers a refreshing twist on classic custard-style ice cream. The citrusy tang of yuzu adds depth and brightness, while honey lends natural sweetness and smooth texture. It’s simple to prepare, wonderfully aromatic, and pairs beautifully with candied yuzu peel for an elevated finishing touch. Whether you’re an ice cream enthusiast or exploring new flavor profiles, this recipe is both impressive and irresistibly delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ice Cream Base
6 egg yolks
1 cup heavy cream
1/2 cup whole milk
1/2 cup yuzu juice
1/2 cup honey
1/2 teaspoon salt
Mix-ins & Toppings
1/3 cup candied yuzu peels, chopped
Flakey sea salt, for garnish
Extra honey, for drizzling
Directions
- In a large bowl, whisk the egg yolks and set aside.
- In a separate pot, combine the heavy cream, whole milk, honey, and salt. Whisk and heat over medium until hot but not boiling.
- Slowly pour the hot mixture into the egg yolks while whisking continuously to temper them.
- Return the mixture to the pot and heat gently, stirring until fully incorporated. Do not allow it to boil.
- Strain the mixture into a clean bowl and let it cool to room temperature.
- Once cooled, stir in the yuzu juice to preserve its delicate flavor.
- Pour the mixture into your ice cream maker according to the manufacturer’s instructions.
- Freeze the mixture in the machine’s container until solid.
- Chop the candied yuzu peels and fold them into the ice cream once frozen.
- Respin or churn again if needed, then freeze briefly before serving.
- Serve with a drizzle of honey, a sprinkle of flakey sea salt, and extra candied yuzu peel.
Servings and timing
Serves 2–4.
Prep time: about 20 minutes.
Churning time: 20–30 minutes (varies by ice cream maker).
Freezing time: 4–6 hours or until fully set.
Variations
- Add a swirl of extra honey during the final churn for a ribboned effect.
- Mix in white chocolate chips for added sweetness and texture.
- Use yuzu marmalade in addition to candied peel for a stronger citrus note.
- Replace candied peel with fresh citrus zest for a lighter finish.
- Add a splash of vanilla extract for a warmer flavor profile.
Storage/Reheating
Store the ice cream in an airtight, freezer-safe container for up to 1 week. Press a piece of parchment directly onto the surface to prevent ice crystals. Allow the ice cream to sit at room temperature for 5–10 minutes before scooping to soften slightly.
FAQs
How strong is the yuzu flavor in this ice cream?
The yuzu flavor is bright but balanced, offering citrus notes without overpowering the creamy base.
Can I make this without an ice cream maker?
Yes. Freeze the custard in a shallow dish and whisk every 30 minutes for 3–4 hours until creamy.
Can I replace yuzu juice with another citrus?
Lemon or Meyer lemon can work, though the flavor will be less floral and unique.
Is the custard supposed to thicken while cooking?
It should slightly thicken but never boil; boiling will scramble the eggs.
Can I use a different sweetener instead of honey?
Honey is preferred for texture, but agave syrup can substitute with a milder flavor.
Why is the yuzu juice added after cooling?
Heat diminishes its floral aroma, so adding it later preserves freshness.
How do I keep the ice cream from becoming icy?
Ensure the custard is fully chilled before churning and store it airtight.
Can I make this recipe dairy-free?
You may substitute coconut milk and coconut cream, though the flavor will differ.
What texture should the ice cream be after the first freeze?
It should be firm enough to scoop but may need a respin for extra smoothness.
Can I add more mix-ins?
Yes, but avoid adding too many, as they can disrupt the creamy texture.
Conclusion
This Yuzu Honey Ice Cream brings together silky custard richness with the enchanting brightness of yuzu for a dessert that feels refreshing and luxurious. Easy to prepare yet wonderfully sophisticated, it’s ideal for special occasions or anytime you crave a citrus-kissed frozen treat. Enjoy it with simple toppings or customize it to make the flavor entirely your own.
Print
Yuzu Honey Ice Cream
- Total Time: 5 hours
- Yield: 2–4 servings
- Diet: Vegetarian
Description
A creamy and elegant custard-based ice cream infused with bright, floral yuzu juice and natural honey. Finished with candied yuzu peel and flakey sea salt, this refreshing dessert is both luxurious and easy to prepare at home.
Ingredients
- Ice Cream Base:
- 6 egg yolks
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup yuzu juice
- 1/2 cup honey
- 1/2 teaspoon salt
- Mix-ins & Toppings:
- 1/3 cup candied yuzu peels, chopped
- Flakey sea salt, for garnish
- Extra honey, for drizzling
Instructions
- In a large bowl, whisk the egg yolks and set aside.
- In a saucepan, combine heavy cream, whole milk, honey, and salt. Heat over medium until hot but not boiling.
- Slowly pour the hot mixture into the egg yolks while whisking constantly to temper.
- Return the mixture to the pot and cook gently, stirring continuously, until slightly thickened (do not boil).
- Strain into a clean bowl and cool to room temperature.
- Stir in yuzu juice once cooled to preserve the flavor.
- Churn in an ice cream maker according to the manufacturer’s instructions (about 20–30 minutes).
- Once churned, fold in chopped candied yuzu peel.
- Transfer to a freezer-safe container, cover, and freeze until firm (4–6 hours).
- Let sit at room temperature for 5–10 minutes before scooping.
- Serve with extra honey, a sprinkle of flakey sea salt, and additional candied yuzu peel if desired.
Notes
- Add extra honey during the final churn for a honey swirl effect.
- Use yuzu marmalade or fresh zest to enhance citrus notes.
- Churned ice cream can be re-spun for smoother texture if needed.
- Press parchment against the surface before freezing to prevent ice crystals.
- Allow to soften slightly before scooping for best texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churned
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 28g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 210mg
