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Summer seduction: Pure honey ice cream

Summer Seduction: Pure Honey Ice Cream
Summer Seduction: Pure Honey Ice Cream
Chef Larry Edwards/Casa de Cuisine

When we created Pure Honey Ice Cream, we had only one thing in mind. We wanted to blow our customers away! We wanted a smooth creamy texture sweetened only with the natural nectar of bees. We wanted a hint of vanilla to accentuate the honey. We succeeded!

When you prepare this very special treat at home, I highly recommend using only pure and natural (raw) honey. It costs a little bit more but the taste difference is night-and-day. The reason we decided to add nutmeg (just a dash) to this dessert is that we wanted to add just a touch of zing (and the little specks are pretty).

This is actually a very easy dessert to make at home and the only special thing you'll need is an ice cream machine. You can find very good ice cream machines at stores such as Bed, Bath and Beyond for about $50.00 (at home I use a very simple Cuisinart Ice Cream Machine).

When we serve this we add just a touch of finely grated pure chocolate with sea salt (as you see in the picture).

Ingredients needed to make Pure Honey Ice Cream (makes about 6 cups):

  • 2 cups milk
  • 2 cups cream
  • 1 cup pure unpasteurized (raw) honey
  • 2 Tbs. vanilla
  • 1/4 tsp. salt
  • 1/2 tsp. ground nutmeg
  • 5 egg yolks


  1. Into a heavy duty medium saucepan over medium heat, whisk together all the ingredients, except the egg yolks, and cook just until it begins to simmer.
  2. In a medium bowl whisk the egg yolks until smooth.
  3. While whisking, add a cup of the hot cream mixture into the egg yolks (this is called tempering the eggs, so they won't cook the minute you put then into the pot).
  4. In a slow and steady stream (and while whisking) add the egg yolk mixture into the saucepan. Decrease the heat to low and stir until the mixture thickens to the point over coats the back of a wooden spoon.
  5. Strain the mixture through a fine sieve to remove any cooked portions of egg.
  6. Cool the mixture to room temperature and then chill the mixture for 2 hours.
  7. Pour the mixture into an ice cream machine and churn at least 20 minutes before serving (if you like your ice cream harder, freeze until ready to serve).

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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