My honey ice cream was originally part of my Poached Figs recipe, but it’s so good on it’s own, I think it deserves a separate post. I like to use a locally sourced honey because I find those options more nuanced and delicious. I recommend you try the same! This would taste delicious topped with some toasted nuts for added crunch or a lavender-scented shortbread cookie perhaps along side.
Makes 1 quart
- 2 cups (480 grams) heavy cream
- 1 cup (240 grams) whole milk
- ½ cup (183 grams) honey
- 4 egg yolks (74 grams)
- Pinch of salt
- 1 teaspoon vanilla extract
Make the Ice Cream:
- Place the egg yolks and salt in a medium sized mixing bowl and whisk to break up.
- Heat the cream, milk and honey in a medium sized saucepan over medium heat until it starts to simmer. Stream some of the mixture into the eggs a little bit at a time, whisking to temper the eggs.
- Return the mixture back to the saucepan, reduce the heat to medium-low and cook, stirring constantly until the mixture hits 170 degrees or it coats the back of a wooden spoon, about 4 to 5 minutes.
- Remove from heat, strain over another medium sized bowl and stir in the vanilla extract.
- Let the mixture cool to room temperature, then cover with plastic and refrigerate until cold, overnight or about 4 to 6 hours.
- To churn the ice cream, follow the directions on your ice cream maker. Once the mixture is soft serve stage, put into an airtight container, cover and freeze until firm, at least 2 hours. Ice cream can be stored in the freezer for up to 3 months.