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!
- 1 ¾ cup heavy cream
- 1/4 cup plus 1 TB granulated sugar
- 3 TB smoked honey
- 3 TB light corn syrup
- 1 ¼ cup buttermilk
- 1 cup chopped salted pecans
- 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.
- 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.
- 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.
Written instead of packing.