Salted Honey Ice Cream
Salted Honey Ice Cream combines mellow sweetness with a subtle twang of salt. It can be scooped straight from the freezer and it is exceptionally creamy. Chilly bliss.
Course: Dessert
Cuisine: Worldwide
Servings: 6 Servings
Calories: 295kcal
Ingredients
- 150 g ( 3 ½ fl oz) honey
- 250 ml (1 cup) whole milk
- 1 vanilla pod
- 5 egg yolks
- 1 ¼ teaspoon sea salt crystals
- 250 ml (1 cup) double (heavy) cream
Instructions
- Put the milk into a medium sized pan (heavy based) over a medium heat. Split the vanilla pod and drop into the pan. Heat until warm
- Add the honey a stir through until dissolved. Take off the heat
- Whisk the egg yolks in a medium bowl for 2-3 minutes until thicker and paler
- Pour the warm milk onto the yolks, whisking continuously
- Pour the custard mix back into the pan and cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon
- Take off the heat. Remove the vanilla pod. Scrape out the seeds and add back into the custard
- Grind the salt in a pestle and mortar until fine. Tip into the custard and mix well
- Pour the custard into a bowl or jug, cover with clingfilm (to stop a skin forming) and cool. Once cold, transfer to the fridge to chill overnight (or for at least 4 hours)
- When ready to churn remove the clingfilm, pour in the cream and stir until thoroughly combined
Making the ice cream using an ice cream maker
- Pour the custard into your ice cream maker and churn according to the manufacturer’s instructions
- Serve immediately or transfer the ice cream into a freezer-proof container, cover the surface directly with greaseproof paper or foil and store in the freezer. (It should be scoopable straight from the freezer – unless your freezer is exceptionally cold)
Making the ice cream by hand
- Pour the ice cream into a suitable freezer-proof bowl, cover and put it in the freezer for 1-1 ½ hours. The sides should be beginning to freeze, but the centre will be soft and slushy
- Remove from the freezer and, working quickly, use electric beaters to beat the ice cream until the ice crystals are uniform. Cover and place back in the freezer
- Repeat this process 4-8 more times at 1 hour intervals – the better the texture will be the more the process is repeated
- Cover the ice cream with greaseproof paper or foil and freeze for a further 3 hours or overnight
- Serve straight from the freezer
This ice cream is made using just 6 ingredients and the result is one of the creamiest, most sublime flavour combinations I’ve come across in ice cream form. Ever. The honey lends a mellow sweetness to the ice cream and duets perfectly with the subtle twang of salt. Chilly bliss.
Author: Jane Coupland