Burnt Honey Rosemary Ice Cream Recipe

Burnt honey and fresh rosemary give this creamy ice cream a rich, delicious flavor.

Nov 19 2015, 4:07pm

Servings: 8
Prep: 24 hours

4 cups milk
1 1/2 cups heavy cream
225 grams burnt honey
90 grams non-fat dried milk powder
40 grams dextrose (if unavailable, use sugar)
150 grams sugar
200 grams egg yolks
50 grams honey
12 grams sage


1. First, heat the honey until it begins to smoke (don't be afraid of the smoke).

2. Carefully whisk in the milk and add the heavy cream.

3. Blend the milk and milk powder together. Add sugars.

4. Blend in egg yolks and the second honey. Add rosemary.

5. Cook gently over a water bath at 160° F degrees fahrenheit for 20 minutes. Cool and strain.

6. Freeze in an ice cream machine. Serve and enjoy.

From Dirty Work: Making Herb-Infused Ice Cream with Sam Mason of Oddfellows