Burnt Honey and Basil Ice Cream

I am helping teach an ice cream class next week with Liquid Nitrogen so I was running some tests at my house this past weekend. You know I had to mess around with some fun new flavors though and not just stick with the boring tests! "Burnt honey" is a trendy flavor on dessert menus right now, and it sounds weird but all it really means is honey caramel. Heating up the honey gives it a nice bitter note and adds to the depth of flavor in the final product. Mixing in some basil and graham crackers brought everything together for what I think was one of the best ice cream flavors I have ever made!
Heat the honey until it darkens a few shades.
Then whisk in the cream, sugar, and milk powder.
Mix in milk and basil and let it sit for awhile.
Freeze the mixture in an ice cream maker or with liquid nitrogen.
Make sure to mix in the graham crackers when it is still soft.
Like I said this is one of the best flavors I have ever made.
The honey makes it really sweet but there is enough salt to balance it out and the graham crackers add a nice texture to the mix.
The basil is the most unexpected twist but it isn't prominent in the mix, it is more of a background player that makes people stop and wonder what they are tasting.

Burnt Honey and Basil Ice Cream

  • 12 ounces Honey
  • 1 cup Heavy Cream
  • 1.5 cups Whole Milk
  • 1/4 cup Nonfat Dried Milk Powder
  • 1 pinch Salt
  • 2 tablespoons Sugar
  • 2 stalks Basil
  • 1/2 sleve Graham Crackers

Instructions

  1. Heat the honey in a frying pan and allow it to bubble for about 10 minutes on a medium high heat until it darkens and has a bitter deep caramel flavor. Remove from heat
  2. Whisk the cream into the honey after it cools for 5 minutes. Add in the sugar, milk powder, and salt and whisk.
  3. Pour the milk into a bowl and add the honey mixture to it. Stir well. Add the basil and allow to steep for at least 3 hours or as long as overnight.
  4. Strain the mixture.
  5. Chill in your ice cream maker or with LN2. Mix in graham crackers while still soft. Freeze until hardened.
  6. Serve.