Ingredients
Equipment
Method
Step-by-Step Instructions
- Prepare an ice bath by filling a large bowl with ice water and placing a medium bowl inside it.
- Whisk egg yolks and sugar in a medium bowl until thick and pale, about 1-2 minutes.
- Caramelize honey in a medium saucepan over medium heat for about 5 minutes, stirring occasionally.
- Warm heavy cream and whole milk in a separate saucepan, stirring until just warm, about 3-4 minutes.
- Whisk the caramelized honey into the warm cream and milk, incorporating until smooth.
- Slowly pour the honey-cream mixture into the egg yolk mixture while whisking continuously to prevent scrambling.
- Return the mixture to the saucepan and cook over medium-low heat, stirring until thickened, about 2 minutes.
- Strain the custard through a fine-mesh strainer into the ice bath bowl to capture solids and cool.
- Once cool, mix in crème fraîche and salt until fully incorporated.
- Cover the custard and refrigerate for at least 2 hours or overnight to enhance flavors.
- Churn the chilled custard in an ice cream maker until it reaches soft-serve consistency, about 20-25 minutes.
- Transfer to an airtight container and freeze for an additional 3-4 hours for a firmer texture.
Nutrition
Notes
Store in an airtight container in the freezer for up to 2 weeks for best quality. Allow to soften slightly at room temperature before serving if too firm.