If you’re on the hunt for a truly unique dessert that will wow your friends and family, look no further than this irresistible Burnt Honey Ice Cream Recipe. With the enchanting aroma of caramelized orange blossom honey, this ice cream offers a spectacularly rich flavor that’s both luxuriously sweet and slightly smoky—reminding you of toasted marshmallows around a cozy campfire. It’s the kind of dessert that feels indulgent yet sophisticated, perfect for those moments when you want to treat yourself with something extra special but still crave that comforting frosty delight.

Ingredients You’ll Need

Two clear glass cups each holding two layers of light creamy white ice cream, topped with a round scoop of the same ice cream and a small fresh green mint leaf on the side. The cups are placed on a wooden tray with smooth edges, which also has a small honey dipper with a bee figure on the handle and a yellow honey pot shaped like a beehive with bee decorations. The background shows a white marbled texture with a soft blue cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, high-quality ingredients is the first step to creating this dreamy Burnt Honey Ice Cream Recipe. Each component plays a crucial role in balancing flavors and textures—from the velvety creaminess to the delicate tang of crème fraîche, every bite melts smoothly on your tongue.

9 large egg yolks: These are the backbone of the custard, providing richness and helping the ice cream develop a silky texture.
1/4 cup (50 grams) granulated sugar: Just enough to sweeten without overpowering the burnt honey’s deep flavor.
1/2 cup (170 grams) orange blossom honey: The star ingredient, simmered until caramelized to bring out those smoky, toasted marshmallow notes.
2 cups (528 grams) heavy cream: Adds luscious creaminess and body to the ice cream.
1 cup (250 grams) whole milk: Lightens the base slightly, making it smooth without being too dense.
1 cup (110 grams) very cold crème fraîche: Introduces a subtle tang and boosts the creaminess for a perfectly balanced finish.
1 teaspoon (3 grams) kosher salt: Elevates the flavors and enhances the complexity of the burnt honey.

How to Make Burnt Honey Ice Cream Recipe

Step 1: Prepare an Ice Water Bath

Start by filling a large bowl with ice water, then place a medium bowl with a fine-mesh strainer on top, resting it in the ice water. This setup will help you quickly cool the custard once it’s cooked, ensuring a smooth, luscious texture without any egginess.

Step 2: Whisk Egg Yolks and Sugar

In a medium bowl, whisk together the egg yolks and granulated sugar until the mixture is smooth and slightly pale. This combination will thicken your custard and bring sweetness that perfectly complements the burnt honey.

Step 3: Simmer and Caramelize the Honey

Pour the orange blossom honey into a medium saucepan and heat it over medium heat for about 5 minutes. Watch carefully as it foams and darkens—this transformation releases a warm scent reminiscent of toasted marshmallows, adding that magical burnt element.

Step 4: Warm the Cream and Milk

While the honey works its magic, combine the heavy cream and whole milk in another saucepan and warm gently over medium heat. The warm cream mixture will blend seamlessly with the hot honey, marrying flavors beautifully.

Step 5: Incorporate Cream Mixture into Honey

Slowly whisk about half a cup (125 grams) of the warm cream and milk blend into the honey to tame the bubbling. Once combined, return the mixture to a simmer and immediately remove from heat. Then, whisk this hot cream and honey mixture into the egg yolks and sugar, stirring constantly to prevent scrambles and create a smooth custard base.

Step 6: Cook the Custard

Pour everything back into the saucepan and cook over medium-low heat for about 2 minutes. Stir consistently until you see steam and the custard thickens enough to coat the back of a spoon—this is where the magic happens, as the custard perfectly sets up for churning.

Step 7: Cool and Add Final Ingredients

Strain the custard over the ice bath set up earlier and whisk in the cold crème fraîche and kosher salt. This final step cools the base quickly while incorporating the tang and seasoning that elevate the luxury of this Burnt Honey Ice Cream Recipe.

Step 8: Chill and Churn

Let your custard base cool to room temperature, then refrigerate for at least 2 hours or, better yet, overnight to deepen the flavors. Finally, pour into your ice cream maker and follow manufacturer instructions for churning. The freshly churned ice cream will be irresistibly soft; you can enjoy it immediately or transfer to a freezer-safe container for a firmer texture.

How to Serve Burnt Honey Ice Cream Recipe

Two clear glass cups each hold one scoop of pale yellow ice cream, with a fresh green mint leaf tucked behind the scoop in the front cup. The cups are placed on a wooden tray that sits on a white marbled surface. Next to the front cup is a small wooden honey dipper with a tiny yellow and black bee decoration on its handle. In the background, part of a silver container and a honey jar with a wooden lid are visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance this already stunning dessert by sprinkling toasted nuts such as almonds or pistachios on top for a crunchy contrast or drizzling a bit of extra honey to intensify that fragrant sweetness. A few flakes of sea salt also bring out the burnt honey’s depth beautifully.

Side Dishes

Burnt Honey Ice Cream pairs wonderfully with warm desserts, like spiced poached pears, roasted figs, or a simple crumble. The temperature contrast between hot and cold delights the palate, making every bite a delicious adventure.

Creative Ways to Present

For a fun twist, serve the ice cream in hollowed-out oranges or beautifully carved wooden bowls that highlight the golden hues of the burnt honey. You can also stack scoops with a drizzle of warm caramel sauce and edible flowers to impress guests at your next gathering.

Make Ahead and Storage

Storing Leftovers

Once churned, keep your Burnt Honey Ice Cream in an airtight container in the freezer to protect it from absorbing unwanted odors. For best texture and flavor, consume within a week.

Freezing

If you prefer firmer ice cream, freeze it for several hours after churning. This allows it to solidify without becoming icy, preserving that perfectly creamy consistency that makes the burnt honey flavor so irresistible.

Reheating

Reheating ice cream is not typically recommended, but if you wish to slightly soften your Burnt Honey Ice Cream before serving, leave it at room temperature for 5–10 minutes. Avoid microwaving, as it will melt unevenly and lose its texture.

FAQs

Can I use a different type of honey?

While you can substitute other varieties, orange blossom honey lends a unique floral note that really enhances this Burnt Honey Ice Cream Recipe. Using a milder honey might result in less complex flavor.

Do I need an ice cream maker?

Yes, an ice cream maker is important to churn the custard and incorporate air, giving perfect texture. Without one, the ice cream may freeze too hard or icier.

How long does the burnt honey flavor last in the ice cream?

The caramelized flavor remains vibrant for up to a week when stored properly. Over time, delicate flavors like burnt honey can mellow, so enjoy it fresh if you want the full impact.

Can I make this recipe dairy-free?

Substituting dairy in this recipe is challenging because of the custard base, but you could experiment with coconut cream and dairy-free milk. Keep in mind the texture and flavor will differ.

Is the salt necessary?

Yes, a bit of kosher salt is essential as it brightens all the flavors and balances the sweetness from the honey, creating a more harmonious ice cream overall.

Final Thoughts

This Burnt Honey Ice Cream Recipe is a true celebration of simple ingredients elevated to extraordinary heights. The interplay of caramelized honey, creamy custard, and a touch of tangy crème fraîche creates a decadent dessert that feels both nostalgic and novel. I can’t wait for you to try making it at home—you’ll find it’s a deliciously rewarding adventure that will become one of your favorite go-to recipes for impressing guests or indulging yourself anytime.

Burnt Honey Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 23 reviews

Author: Ezabella
Total Time: 3 hours 30 minutes
Yield: 5 cups

Print Recipe

Description

Burnt Honey Ice Cream features a rich and creamy custard base infused with caramelized orange blossom honey. The honey is gently simmered until darkened and fragrant with a toasted marshmallow aroma, creating a uniquely complex sweet flavor. This luxurious frozen dessert is smooth, slightly tangy from crème fraîche, and perfect for a sophisticated finish to any meal.

Ingredients

Custard

9 large egg yolks
1/4 cup (50 grams) granulated sugar
1/2 cup (170 grams) orange blossom honey
2 cups (528 grams) heavy cream
1 cup (250 grams) whole milk
1 cup (110 grams) very cold crème fraîche
1 teaspoon (3 grams) kosher salt

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Instructions

Prepare Ice Bath and Strainer Setup: Fill a large bowl with ice water and nest a medium bowl with a fine-mesh strainer inside it to cool the custard quickly later.
Whisk Egg Yolks and Sugar: In a medium bowl, vigorously whisk the egg yolks and granulated sugar together until well combined and slightly thickened.
Caramelize the Honey: In a medium saucepan, heat the orange blossom honey over medium heat for about 5 minutes. The honey will foam initially, then the foam will subside. Continue heating until the color darkens and the honey emits a burnt marshmallow aroma.
Warm the Dairy: In a separate saucepan, combine the heavy cream and whole milk and warm over medium heat until hot but not boiling.
Temper the Eggs: Slowly whisk about half a cup (125 grams) of the hot cream mixture into the hot honey, which will bubble up. Then gradually whisk the honey-cream mixture into the egg yolk and sugar mixture, whisking constantly to combine thoroughly.
Cook the Custard: Pour the mixture back into the saucepan and cook over medium-low heat, whisking constantly for about 2 minutes. The custard is done when steam rises, bubbles diminish, and it thickens enough to coat the back of a spoon.
Strain and Chill: Strain the custard through the fine-mesh strainer into the bowl set in ice water. Whisk in the cold crème fraîche and kosher salt until smooth. Allow to cool to room temperature.
Refrigerate: Transfer the custard base to a storage container and refrigerate for at least 2 hours, preferably overnight, to fully chill and develop flavor.
Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft, creamy texture.
Freeze (Optional): For a firmer ice cream, transfer the churned ice cream to a freezer-safe container and freeze until desired consistency is achieved.