Burnt-honey Ice Cream Recipe

Make burnt honey

In a small heavy-bottom saucepan, gently heat 0.5 cup honey over medium heat until it darkens to a deep amber color and becomes fragrant. Swirl the pan occasionally; do not stir vigorously to prevent crystallization or scorching. Remove from heat and set aside.

Warm dairy

In a separate medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, and a pinch of salt. Heat over medium until the mixture just begins to steam (small bubbles at the edges). Do not let it boil.

Whisk yolks and sugar

In a bowl, whisk 5 egg yolks with 1/3 cup granulated sugar until thick and pale in color.

Temper the yolks

Slowly ladle about 1 cup of the hot dairy into the yolks while whisking constantly to temper. Then whisk in another 1/2 cup, and finally the remaining dairy to create a smooth mixture.

Cook custard

Return the yolk mixture to the saucepan with the rest of the hot dairy. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (about 170–175°F / 77–79°C). Do not let it boil.

Flavor and chill

Strain the custard through a fine-mesh sieve into a clean bowl. Whisk in the burnt honey (prepared in Step 1) and vanilla extract. Let the mixture cool to room temperature, then refrigerate until completely cold, at least 2 hours or overnight for best results.

Churn

Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Ripple in burnt honey

During the last minute of churning, drizzle in the 2 tablespoons burnt honey (for finishing ripple) to create ribbons. Alternatively, swirl the burnt honey into the finished ice cream after churning if you prefer a steadier swirl.

Freeze firm

Transfer the churned ice cream to a freezer-safe container. Press a sheet of parchment on top to minimize ice crystals, seal, and freeze for at least 2–4 hours to achieve a scoopable, firm texture.