I love honey. Like really, really love honey. I use it to sweeten so many things – I can’t believe I only recently thought of making honey sweetened ice cream.
This is a recipe that does take some time and some effort. Everything good is worth the wait though, right? I tend to make the mix one day, churn it the following day and eat it the day after that. There usually isn’t any left after that 3rd day though!
If you haven’t tried honey-sweetened ice cream before, it has a very rich flavor. I don’t think I’ll ever go back to cane sugar after this one! You can swap the mix-ins if you like too if you can’t get your hands on pomegranate arils (seeds) this time of year. You can definitely use fresh pomegranate arils. I used frozen pomegranate arils, though. Much quicker than de-seeding a pomegranate.
Ready to get your hands on that honey sweetened recipe now? Here you go! Oh, and if you are wondering which ice cream maker I use, it’s this one 🙂
Honey Sweetened Ice Cream with Pomegranate and Chocolate
- In a small mixing bowl, whisk the honey, egg yolks and sea salt.
- In a medium sized sauce pan, bring the organic half and half to a simmer, then remove the pan from the heat.
- Slowly pour 1 cup of the hot half and half into the egg yolk mixture while whisking constantly, being careful not to scramble the eggs.
- Then pour the egg mixture into the pan with the remaining half and half while whisking constantly.
- Bring the mixture back to a simmer, stirring constantly until the mixture begins to thicken and will coat the back of a spoon. This should take about 5 minutes and the mixture will reach a temperature of 170-175º F. Do not bring it to a boil!
- When the mixture has thickened appropriately, remove the pan from the heat. After it has cooled slightly, pour the custard mixture into a glass bowl. Allow it to cool further, then place in the refrigerator to chill. I like to let it chill overnight, but allow it to chill for at least 3 hours before proceeding.
- Once the mixture is chilled, pour it into your ice cream maker.
- Let the mixture churn for 15 minutes, then add the chocolate chips and pomegranate arils. Churn for another 5 minutes to combine.
- Transfer the ice cream to freezer safe bowl and freeze for at least 2-3 hours before serving.