Black Mangrove Honey Ice Cream

Honey ice cream
Photo by Cameron Colcolough

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10-12 servings


  • 2 cups black mangrove honey
  • 1 cup water
  • 8 !egg yolks
  • 1 cup sugar
  • 1 quart heavy whipping cream
  • Splash !of vanilla extract
  • Pinch !of salt
  1. Mix honey and water in small saucepan. Reduce over low heat, stirring constantly until mixture has returned to a honey consistency and is just beginning to crystallize.
  2. Pour into a different container to stop cooking and allow to cool to room temperature.

Ice Cream Base

  1. Whip yolks with sugar until they have tripled in volume.
  2. Heat cream on stove until just boiling. Temper yolks with a bit of hot cream, slowly incorporating the two until smooth. Do not do this too fast or you will have sweet scrambled eggs!
  3. Add vanilla and salt. Chill mixture.
  4. Add chilled mixture to ice cream freezer and chill until about ¾ of the way frozen.
  5. During last minutes of chilling, slowly drip in honey mixture, creating ribbons of honey in final product.
  • from Chef Brendan Orr, Rooftop Café, Key West, Florida

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