Honey Toast Recipe

Make cashew praline

Toast cashews in a dry skillet over medium heat until fragrant. Allow to cool slightly, then grind them in a processor with sugar and salt until coarse crumbs. In a small pan, melt butter, add the cashew-sugar mixture and cook until it turns a light amber. Pour onto a parchment-lined sheet tray and let cool completely, then break into shards.

Prepare honey ice cream base

In a medium saucepan, warm cream with honey and vanilla until just steaming. In a bowl, whisk egg yolks. Temper the yolks by slowly pouring a small amount of the hot cream into the yolks, whisking constantly, then pour the yolk mixture back into the saucepan. Cook over low heat, stirring, until the custard coats the back of a spoon. Do not boil. Strain and chill thoroughly.

Churn or freeze ice cream

If using an ice cream maker: process custard according to manufacturer instructions until thickened, then freeze until scoopable. If not using a machine: chill the custard completely, then churn manually in a cold metal bowl over an ice bath, or freeze in a shallow tray and whisk every 30 minutes until smooth and creamy.

Toasted brioche

Lightly toast brioche slices on a grill or in a skillet with a small amount of butter until golden and crisp around the edges.

Assemble

Place two toasted brioche slices on each plate. Add a quenelle or scoop of honey ice cream between or on top of the slices. Scatter cashew praline shards over the ice cream. Drizzle with additional honey if desired and finish with a light dusting of flaky sea salt or edible flowers for garnish.