This is the twelfth installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!
Make if you have: heavy cream, eggs, bourbon, honey
Burnt honey pairs nicely with an oaky Bourbon in this ice cream that you can whip up with or without an ice cream machine. It’s proof that some accidents (burning honey, for example) are delicious.
1 quart heavy cream
3 egg yolks
3 tablespoons granulated sugar
3 tablespoons bourbon
1 ⅓ cups honey
Pinch of salt
Heat the heavy cream in a medium saucepan over low heat until hot but not bubbling. While the cream is heating, separate 3 egg yolks into a bowl and whisk in the granulated sugar, bourbon, and a pinch of salt. Ladle about a cup of hot cream into the yolk and sugar mixture, whisking quickly to ensure the hot cream doesn’t cook the eggs. Slowly whisk in the remainder of the hot cream until combined. Place your ice cream base mixture over a double boiler on medium heat and stir often.
In a tall saucepan, heat the honey over high heat until it bubbles and becomes frothy. Lower the heat to medium, stirring constantly until it turns dark amber and smells slightly burnt, about 9 minutes.
Immediately pour the burnt honey into the ice cream base. Work in three or four batches and whisk the ice cream base as you pour; the hot honey will cause your mixture to bubble. Continue heating the ice cream base over the double boiler for 20 minutes.
Remove the ice cream base from the double boiler and allow it to cool slightly before covering with plastic wrap. Refrigerate for at least 4 hours until very cold. Pour your ice cream base into an ice cream machine and churn according to manufacturer’s directions.* Freeze in a container until hard.
*Because of the alcohol in the bourbon, this ice cream base takes longer to freeze while churning. You may need to run your machine twice to reach your desired consistency.
If you don’t have an ice cream machine, make these tweaks for a no-churn version:
Heat 1 ½ cups of the heavy cream, and reserve the remainder of the quart in the fridge. Follow the entire recipe with the reduced amount of cream. Reduce the total cooking time over the double boiler to 15 minutes total instead of 20. The higher egg-to-cream ratio means your base mixture over the double boiler will be thicker and more custardy. If you notice lumps in your base mixture, press it through a strainer. Cool the base as directed. Once the base is cold, take the remaining 3 ½ cups of heavy cream from the fridge and whip in a cold bowl (I stick mine in the freezer for an hour before whipping) until stiff peaks form. Fold the cold custard base into the whipped cream, being careful not to deflate the cream. Pour the mixture into an airtight container and freeze until hard.