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Burnt Honey Ice Cream

Burnt Honey Ice Cream: A Luxuriously Smooth Delight

Experience the rich flavors of Burnt Honey Ice Cream, a Moroccan-inspired dessert that transforms simple nights into extraordinary culinary adventures.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Moroccan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard Base
  • 6 large yolks Egg Yolks Whisk thoroughly to prevent curdling.
  • 3/4 cup Granulated Sugar Can be reduced for a less sweet version.
  • 2 cups Heavy Cream For a lighter version, half-and-half can be used.
  • 1 cup Whole Milk Skim or low-fat can be used, but texture will differ.
  • 1/4 teaspoon Kosher Salt Sea salt can be used as a substitute.
For the Flavor
  • 1/2 cup Orange Blossom Honey Key flavor component, substitute with another floral honey if needed.
  • 1/2 cup Crème Fraîche Sour cream can be used as a substitute.

Equipment

  • ice cream maker
  • fine mesh strainer
  • Medium Saucepan
  • Large Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Prepare an ice bath by filling a large bowl with ice water and setting a fine-mesh strainer over a medium bowl within the ice bath.
  2. Whisk together the large egg yolks and granulated sugar until well combined and slightly lighter in color.
  3. Pour ½ cup of orange blossom honey into a medium saucepan and heat over medium heat for about 5 minutes, stirring occasionally.
  4. Combine 2 cups of heavy cream and 1 cup of whole milk in another saucepan and warm over medium heat, stirring gently, for about 3-4 minutes.
  5. Gradually whisk the warm cream and milk mixture into the saucepan with the heated honey, stirring continuously.
  6. Slowly pour the hot honey-cream mixture into the bowl with the egg yolks and sugar while whisking constantly.
  7. Transfer the custard back to the saucepan and heat over medium-low, whisking continuously for about 2 minutes until thickened.
  8. Strain the custard through the fine-mesh strainer into the bowl set in the ice bath and whisk in ½ cup of crème fraîche and a pinch of kosher salt.
  9. Cover the custard with plastic wrap and refrigerate for at least 2 hours, or ideally, overnight.
  10. Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions for about 20-25 minutes.
  11. Scoop your homemade Burnt Honey Ice Cream into bowls or cones and serve immediately, or freeze longer for firmer consistency.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 28gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 70mgPotassium: 150mgSugar: 24gVitamin A: 500IUCalcium: 100mgIron: 0.5mg

Notes

Keep an eye on the honey while caramelizing to prevent burning and adjust the sweetness according to your taste preferences.

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