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Burnt Honey Ice Cream Recipe

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4.1 from 23 reviews

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

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

Instructions

  1. 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.
  2. Whisk Egg Yolks and Sugar: In a medium bowl, vigorously whisk the egg yolks and granulated sugar together until well combined and slightly thickened.
  3. 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.
  4. Warm the Dairy: In a separate saucepan, combine the heavy cream and whole milk and warm over medium heat until hot but not boiling.
  5. 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.
  6. 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.
  7. 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.
  8. Refrigerate: Transfer the custard base to a storage container and refrigerate for at least 2 hours, preferably overnight, to fully chill and develop flavor.
  9. 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.
  10. Freeze (Optional): For a firmer ice cream, transfer the churned ice cream to a freezer-safe container and freeze until desired consistency is achieved.

Notes

  • Be patient while caramelizing honey; overheating can cause bitterness.
  • Tempering the eggs carefully prevents curdling when incorporating hot liquids.
  • Chilling the custard base overnight improves texture and flavor depth.
  • Crème fraîche adds a slight tang and enhances creaminess.
  • For best results, use an ice cream maker recommended by the manufacturer.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Moroccan-inspired

Find it online: https://kitchenloving.com/burnt-honey-ice-cream-recipe/