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Author Notes: An extremely simple ice cream that showcases the flavor of any honey. Use a strong, high-quality honey; the darker the honey, the stronger the flavor. Due to the viscosity of honey, this ice cream is incredibly smooth and scoops extremely well even after many hours in the freezer. —Azura
Makes one quart
- 5/8 cup strong honey (such as avocado, eucalyptus, or sage), plus extra for drizzling
- 2 cups heavy cream
- 1 cup whole milk
- 6 egg yolks
- 1/2 teaspoon kosher salt
- In a heavy-bottomed saucepan, whisk together honey and egg yolks until smooth.
- Add milk and cream, and whisk until smooth.
- Place saucepan over medium heat, and stir continuously for about 10-15 minutes until a custard forms. The mixture should be 160°-170°F (71°-77°C); without a thermometer, the custard should be thick enough to coat the back of a spoon, and should leave a clean line when swiped with a finger. When finished, stir in the salt.
- Pass the mixture through a sieve into a sealable container to catch any bits of curdled egg.
- Place container into the refrigerator until very cold, preferably overnight.
- Process in ice cream machine according to manufacturer's instructions.
- Though this ice cream can be served soft, freeze for a couple of hours for better texture.
- When ready to serve, drizzle over some of the same honey used in the recipe.