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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 sugar together in a bowl. Reserve.

Combine milk and heavy cream in a saucepan; scrape vanilla seeds into mixture, then add whole vanilla bean. Bring to a boil. Immediately reduce heat to low.

Temper egg mixture with a little of the hot liquid. Slowly whisk tempered egg mixture into saucepan. Cook over low heat, stirring constantly until mixture thickens and coats back of a spoon. Cool. Remove vanilla bean. Pour ice cream base into ice cream maker, following manufacturer's directions for freezing. Add smoked honey after mixture begins to thicken.

Note: Yield depends on amount of air the ice cream incorporates into ice cream. Smoke honey over pecan chips at low temperature for about 1½ to 2 hours.