Orange Blossom & Salted Honey Ice Cream Recipe

Make the Custard

In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is warm but not boiling. In a separate bowl, whisk the egg yolks. Slowly pour the warm cream mixture into the yolks while whisking continuously. Pour the mixture back into the saucepan and cook on low heat, stirring constantly until it thickens and coats the back of a spoon. Remove from heat, stir in vanilla extract and orange blossom water. Let cool completely.

Chill the Base

Once the custard is cooled, refrigerate it for at least 4 hours or overnight to chill thoroughly.

Prepare the Salted Honey

In a small saucepan over low heat, gently warm the honey. Stir in the sea salt until dissolved. Let it cool and set aside.

Make the Cookie Dough

Preheat your oven to 350°F (175°C). In a bowl, cream the unsalted butter and powdered sugar until light and fluffy. Gradually add in the flour and mix until well combined. Fold in the egg whites and vanilla extract.

Bake the Cookies

Spoon small amounts of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for about 10-12 minutes or until lightly golden around the edges. Let cool on a wire rack.

Churn and Swirl

Once the ice cream base is chilled, churn it in an ice cream maker according to the manufacturer's instructions. Once churned, layer the ice cream with salted honey in a container. Use a knife to create swirls. Freeze for at least 2 hours to firm up.

Serve with Cookies

Serve the orange blossom & salted honey ice cream with the langue de chat cookies on the side.