honey-and-sea-salt-icecream

Honey and Sea Salt Icecream


Ingredients:

  • 1 cup whole milk
  • 2 cups heavy cream
  • 1 vanilla bean
  • 6 egg yolks
  • ¼ cup sugar
  • 1 tsp salt
  • ½ cup good quality honey, plus more for drizzling, see notes
  • Flaky sea salt

Directions:

  1. Set a strainer over a bowl that is nestled into a larger bowl filled with ice and water to create an ice bath.
  2. In a medium saucepan, warm the milk, heavy cream, and vanilla bean.
  3. In a medium bowl, whisk egg yolks, sugar, and salt. Once the milk-cream mixture is warm, slowly ladle half into the egg yolks and scrape everything back into the pan.
  4. Over medium heat, stir the mixture with a wooden spoon or spatula constantly, until its thick enough to coat the back of the spoon or the temperature registers at 170 to 180° F on an instant-read thermometer.
  5. Pour the custard through the strainer and reserve the vanilla bean. Whisk in the honey and taste. At this point, you can add a little more honey if you want.
  6. Stir the custard base over an ice bath until cooler. Add the reserved vanilla bean and set the base in the refrigerator to chill overnight.
  7. Churn according to your ice cream machines manual and put into a lidded container into the freezer.
  8. 7. When ready to serve, scoop ice cream and serve with a little drizzle of honey and flaky sea salt.

Caitlin's Notes:

It is important to note that a good quality local honey will offer a more prominent honey flavor. Look for darker varieties.

Using good quality dairy such as Strauss and eggs really makes a difference in this recipe.

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