Smoked Honey Buttermilk Ice Cream

Smoked Honey Buttermilk Ice Cream

Do I smell ice cream?

In this case, I certainly do.


While The Sir and I eat ice cream on the reg (i.e., daily), for others it’s a more seasonal treat. Whatever your jam, I’m bring a new way to mix it up.   I can promise you’ll likely get another….two flavors by the end of the summer.  Pinky swear.

When I moved into my new apartment earlier this year, as a welcome gift, I got to pick something from an online catalog. Of course I went straight to food, and landed on this honey. This awesomely aromatic smoked honey.

While I’m not entirely sure what else I’m going to do with it (a marinade, perhaps), I knew immediately that I wanted to use it to make ice cream. A buttermilk ice cream (styled somewhat after this happy non-accident), with salted pecans to crunch it up. This Smoked Honey Buttermilk Ice Cream.

It worked- and while your favorite good-quality honey will add the same amount of something extra to an already amazing base, if you’re feeling like a bit of a splurge, I’d suggest picking up some of this (not paid to say it).

I’m sorry for those of you without an ice cream maker- it’s not a no-churn situation, though you could probably do it by adding 2 TB less sweetened condensed milk (save it for some coffee) and adding honey in its place. I have not tried it, but I can’t think of one reason why it wouldn’t’ work (though you’d obviously lose the tang from the buttermilk).  If you do try it- let me know!

Smoked Honey Buttermilk Ice Cream
Yields 4
Smokey, tangy and sweet buttermilk ice cream with salted pecans
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  1. 1 ¾ cup heavy cream
  2. 1/4 cup plus 1 TB granulated sugar
  3. 3 TB smoked honey
  4. 3 TB light corn syrup
  5. 1 ¼ cup buttermilk
  6. 1 cup chopped salted pecans
  1. In a small saucepan, warm the cream over low heat with the sugar, honey and corn syrup, stirring occasionally, until the sugar is dissolved. Chill the mixture thoroughly, at least 8 hours.
  2. Stir the buttermilk into the chilled sweetened cream and freeze in an ice cream maker by the manufacturer’s directions. Right before it's done churning, add the pecans.
  3. Once churned, transfer the ice cream into a container, press plastic wrap on the top of the ice cream to prevent freezer burn. Freeze for a few hours until firm enough to scoop.
The Hungary Buddha Eats the World

Written instead of packing.

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