Sweet amber honey gets a kick of saltiness in this bewitching and addictive ice cream. Make sure the honey is high-quality and pure, and if you want to accent the saltiness, garnish with some flaky Maldon salt upon serving. Spoons up!
Salted Honey Ice Cream
(Adapted from Bon Appetit‘s custard-based True Vanilla ice cream recipe)
- 1/2 cup good honey
- 1 1/2 cups cream
- 1 1/2 cups milk
- 1/4 cup sugar
- 5 egg yolks
- Pinch of sea salt
- More flaky sea salt — such as Maldon — for garnish, if desired
- In a small saucepan, heat the honey until warmed through. Pour cream into a large bowl and when honey is warmed, pour it slowly into the cream while whisking. Set this bowl of honey-cream mixture aside and prepare an ice bath in another larger bowl for later use.
Combine milk, sugar, and salt in a medium saucepan. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat.
Whisk egg yolks in a medium bowl until pale, about 2 minutes. Gradually whisk in ½ cup warm milk mixture. Whisk yolk mixture into remaining milk mixture in the saucepan. Cook mixture over medium heat, stirring constantly, until it becomes a custard thick enough to coat a wooden spoon, 2–3 minutes.
- Strain the custard into the honey-cream mixture a little at a time and whisk to incorporate; let cool in the ice bath, stirring occasionally. When it reaches close to room temperature, pour the entire mixture into a pre-chilled ice cream bowl and process in an ice cream maker according to manufacturer’s instructions (25 minutes).
- Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week. Scoop and garnish with flecks of flaky sea salt for a salty-sweet combo that will bewitch your tastebuds.