Cool down this summer with naturally sweet and flavorful Salted Honey Ice Cream with Grilled Fruit Kabobs.
If you know me at all, you know that I have absolutely no willpower at all when it comes to ice cream.
From local ice cream shops, to a pint of Hagi-D, to my own homemade version, I’ll happily eat it all any time, any place, any time of the year! With summer quickly approaching though my ice cream consumption does do go up quite dramatically than the rest of the time of the year.
A big frozen scoop is just the perfect treat on a hot day, especially after I’ve been exploring Brooklyn all day or hanging out at the beach. I pretty much stick to my tried and true flavors when out, especially at my favorite ice cream shops but at home – that’s where I start to have fun with my ice cream making!
I’m the first to admit that my ice cream base never changes in any of my recipes. Milk, sugar, eggs, heavy cream, salt and vanilla. It’s from there that fruit or chocolate or peanut butter is added in.
Then one day I thought, why not honey? I’ve seen honey ice creams before but have never really tried it myself. I’ve been having such a love affair with honey lately as not just a natural sweetener for marinades, dressings and cocktails but also as an added flavor booster.
It could certainly do the same for ice cream by switching out a large portion of the sweetener for the complex, natural flavor of honey. Any type can work in the recipe, although with acting as the sweetener and flavor enhancer you want a type that isn’t too bold.
I could have stopped with just the ice cream and been a very happy camper but this warm weather also has me all excited for grilling season too!
Sure when you think of grills you think savory food but why not toss dessert on there too while dinner is grilling? The ice cream is already chilling in the freezer and it’s calling for the lovely complement of honey glazed grilled fruit. All it takes is a minute or two on each side for the natural sugars to come out and the perfect ice cream topper all summer long.
Set up an ice bath with a medium mixing bowl placed over a larger bowl and fill the medium bowl with the heavy cream, vanilla beans and vanilla extract. Set aside.
In a medium saucepan over medium heat, add the milk, sugar, raw honey and salt. Bring to a simmer and stir until the sugar and honey have dissolved.
In a small bowl whisk together the egg yolks and once the milk mix is at simmer - while whisking, very slowly pour in a small amount to temper the eggs.
While whisking, slowly drizzle the tempered eggs back into the milk over medium heat and continue to cook for about 1-2 minutes stirring with a wooden spoon until the base is thickened. You can check by running your finger on the back of the spoon if it creates a line, then you are good to go.
Remove from the heat and place a fine mesh sieve over the heavy cream and pour in the milk base.
Discard any possible solids, then stir together the milk and heavy cream.
Cool the ice cream base down completely. At this point the base can be stored in the refrigerator to cool or stay in the ice bath for about 30 minutes.
When ready to churn, transfer the cooled ice cream base to your ice cream mixer and churn according to the makers directions.
Once completed transfer the ice cream to a 9x5 loaf pan, sprinkling some of the flaky sea salt between the layers. Drizzle the final 2 tablespoons of honey on the top of the ice cream and any remaining salt you may have.
Transfer to the freezer to chill until frozen for at least 6 hours or overnight.
To make the fruit kabobs:
In a small bowl mix together the honey and water so that it forms a loose glaze to brush on the fruit.
Thread the prepared fruit, alternating types on soaked bamboo or metal skewers and then place on a grill on medium-high heat until it starts to char lightly on each side (about 1-2 minutes) brushing the fruit with the honey glaze once it's on the grill.
Carefully remove and serve the ice cream with warm fruit.