Burnt Honey Ice Cream
Burnt honey ice cream starts by cooking honey until it darkens and turns slightly bitter, which gives the finished ice cream a deep, complex flavor that plain honey cannot match. The custard base takes about 30 minutes on the stove, then the mixture churns in a standard ice cream maker. A few hours of freezing time is all it needs before serving.
Equipment
- Saucepan
- Whisk
- Ice Cream Maker
- Mixing Bowl
- Fine Mesh Sieve
- Rubber spatula
Ingredients
For the Burnt Honey Mixture:
- 1 cup honey preferably wildflower or clover
For the Ice Cream Base:
- 2 cups heavy cream organic, if possible
- 1 cup whole milk fresh
- 4 large egg yolks
- 1 teaspoon vanilla extract pure
- ¼ teaspoon salt to balance sweetness
Instructions
- Burn the Honey: In a medium saucepan over medium heat, pour the honey and cook, stirring occasionally until it darkens to a rich amber color and begins to smell caramelized, approximately 5-7 minutes. Be careful not to let it smoke.
- Prepare the Ice Cream Base: In another saucepan, combine heavy cream and milk. Heat gently over medium heat until it begins to simmer, then remove from heat.
- Blend the Ingredients: In a mixing bowl, whisk egg yolks until smooth. Add the burnt honey slowly, whisking constantly to combine.
- Temper the Eggs: Gradually add a bit of the hot cream mixture to the eggs, whisking constantly to prevent curdling. Pour the tempered egg mixture back into the saucepan with the remaining cream.
- Cook the Custard: Return saucepan to low heat and stir constantly with a rubber spatula until the custard thickens and coats the spatula, about 5-7 minutes. Do not let it boil.
- Strain and Cool: Strain the custard through a fine-mesh sieve into a clean bowl. Stir in vanilla and salt. Chill in the refrigerator until completely cold, at least 2 hours or overnight.
- Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Freeze and Serve: Transfer to a container and freeze until firm, about 2-4 hours. Serve scoops of ice cream with a drizzle of extra burnt honey and a sprinkle of sea salt, if desired.
Notes
- For a nutty crunch, fold in toasted pecans or walnuts before freezing.
- Substitute coconut milk for a dairy-free option.
Nutrition
Calories: 504kcalCarbohydrates: 51gProtein: 6gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 217mgSodium: 142mgPotassium: 179mgFiber: 0.1gSugar: 51gVitamin A: 1396IUVitamin C: 1mgCalcium: 121mgIron: 1mg
Tried this recipe?Rate This Recipe!
