Burnt honey, basil, and graham crackers make a unique bitter ice cream flavor that is as delicious as it is memorable.
- 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
- 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
- Whisk the cream into the honey after it cools for 5 minutes. Add in the sugar, milk powder, and salt and whisk.
- 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.
- Strain the mixture.
- Chill in your ice cream maker or with LN2. Mix in graham crackers while still soft. Freeze until hardened.
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!