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Winter Issue On Stands Now!

Honey Rose Ice Cream

Beautiful, fragrant, and bursting with flavor

Honey Rose Ice Cream in glasses garnished with pink rose

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Temperatures are rising, and we’re craving a naturally sweet treat. Christiann Koepke’s Honey Rose Ice Cream is as aesthetically pleasing as it is delicious. Practice it a few times at home, and you’ll soon be making ice cream for friends and family. Perhaps the best attribute of ice cream is that it’s kept frozen, so you won’t have to worry about it going bad anytime soon. Save some freezer space for this one!

Pouring ice cream mixture into copper pot

Honey Rose Ice Cream


  • 3 cups heavy cream
  • 1 cup whole milk
  • 7 large egg yolks
  • ¾ cup honey
  • 3 tsp. rose petal black tea
  • 2 tsp. pure vanilla extract
  • ¼ tsp. rose water, optional
  • Pinch of salt


  • In a medium bowl, whisk the egg yolks, and set aside.
  • In a medium saucepan over medium heat, whisk the cream and milk. Stir constantly throughout the entire process to prevent scalding. Do not allow cream mixture to boil, only lightly simmer.
  • Add loose tea and steep for 5 minutes, continuing to stir.
  • Remove from heat. Run warm cream mixture through a fine sieve to remove loose tea. Place the mixture back on the stove immediately. Add honey. Stir.
  • Using a ladle, spoon about ¼ cup of warm, steeped cream into the egg yolks and whisk quickly to temper the yolks.
  • Slowly pour the bowl of tempered yolks into the warm cream, whisking vigorously to prevent eggs from cooking when hitting the heat. Continue to stir constantly until the custard is thick enough to coat the back of a spoon.
  • Remove from heat. Whisk in the vanilla and salt.
  • Transfer the mixture to a bowl or container and cover with a lid or plastic wrap. Chill completely in the refrigerator for at least 4 hours or overnight. Alternatively, you can freeze for at least 45 minutes for a fast chill prior to freezing.
  • Churn the ice cream in an ice cream machine according to the manufacturer's instructions. Transfer the mixture to a freezer-safe container, cover, and freeze until firm.


Optional: For more rose flavor, add ¼ tsp. rose water when you add the vanilla and salt. Just before churning the ice cream, break up about ¾ cup of honeycomb candy into rough crumbs and mix into the chilled cream.
Scooping Honey Rose Ice Cream from copper pan
Honey Rose Ice Cream in glass garnished with pink rose

For more delicious and beautiful recipes, visit our friend, creative director, photographer, and recipe curator Christiann Koepke’s site and follow her on Instagram @christiannkoepke.

Recipe, Photography & Creative Direction by Christiann Koepke

Christiann Koepke mixing something in a. bowl in the kitchen

Christiann Koepke

Creative Director, Photographer, and Recipe Curator

Responsible for managing national and global client relationships for some of the world’s most loved and known Fortune 500 companies, Christiann Koepke has extensive experience as an Executive Producer and Executive Creative Director.