Smoked Honey Ice Cream

From: Sous chef Meredith Spalviero, Carolina's, Charleston. Chef Jeremiah Bacon serves the ice cream with an almond cake. Yield: 1½ to 2 cups.

5 eggs

⅔ cup sugar

1 cup heavy cream

1 cup milk

1 vanilla bean, split

⅓ cup smoked honey, or to taste

To prepare ice cream base, beat eggs and suga

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