Honey Ice Cream With Sugar Maple Smoked Sea Salt Recipes

SEA SALT & HONEY NO-CHURN ICE CREAM

Steps:

• Pour the whipping cream into the bowl of a stand mixer affixed with the whisk attachment. Start out mixing on low speed, then slowly increase speed to high and mix until the whipping cream forms stiff peaks, about 2 minutes. You can also use a bowl and a hand mixer, or a bowl and a whisk and mix by hand (but it'll probably take awhile unless you have superpowers!)
• Using a spatula, gently fold the sweetened condensed milk, 1/4 cup honey, and 1/2 teaspoon sea salt into the whipped cream. Continue stirring gently until completely combined. Pour into a freezer-safe container with airtight lid. Drizzle the top with 1 tablespoon honey. Seal.
• Freeze until solid, at least 6 hours.
• Scoop into cups, bowls, or onto cones; drizzle individual servings with a little more honey and a bonus pinch of sea salt if desired. Serve.

HONEY ICE CREAM

Steps:

• Whisk the egg yolks together in a small bowl until smooth. Set aside.
• Heat the cream, milk, honey, and salt in a medium saucepan over medium to medium high heat, stirring occasionally, until it is just barely starting to simmer.
• Remove from the stovetop and temper the egg yolks by slowly pouring a little bit of the hot cream mixture over them, whisking it in as you pour it. Then add the egg yolk mixture to the saucepan and return to the stovetop, again whisking the mixture together as you pour.
• Cook over medium or medium-low heat for 10-12 more minutes, stirring frequently, until slightly thickened. If you are used to making custard-based ice creams, this recipe does not thicken quite as much as others I have made, as the honey keeps it relatively thin, but it should thicken somewhat.
• Pour the custard over a fine mesh strainer, to catch any bits of egg, into a container for chilling. Add the vanilla extract and stir to combine.
• Cover and chill for at least 6 hours or overnight.
• Churn ice cream in an ice cream maker according to the manufacturer's instructions.
• Smooth the ice cream into a freezer safe container and freeze for at least a few hours before enjoying. Best within a couple days.

HONEY ICE CREAM WITH SUGAR MAPLE SMOKED SEA SALT

Steps:

• Cut the vanilla beans in half lengthwise. Scrape out the seeds with a small spoon. Put the seeds and pods in a medium saucepan. Add the half-and-half and honey and stir to dissolve the honey. Heat over medium heat, stirring from time to time, just until tiny bubbles form around the edges of the pan, about 8 minutes.
• Remove the pan from the heat and let the mixture steep, covered, for 1 hour. Remove the vanilla pods and discard. Mix in the egg yolks and cook over medium-low heat, stirring constantly, until lightly thickened and a thermometer reads 170°F, about 10 minutes. Remove from the heat.
• Cover and refrigerate the ice cream batter until thoroughly chilled. Transfer to an ice cream maker and freeze according to manufacturer's instructions. Scoop directly from the ice-cream maker for soft serve, or store in a freezer for at least 1 hour for firmer ice cream.
• Serve scoops sprinkled with a little smoked salt.