Sous Vide Caramelized Honey Ice Cream

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Did you know you could caramelize honey using the Anova Precision Cooker? When caramelizing honey, it develops a deep rich and slightly nutty taste to it. And now that summer is upon us, I like to use the caramelized honey in place of sugar in a vanilla bean ice cream recipe. The combination of caramelized honey with vanilla bean and fleur de sel creates a rich, sweet, floral taste with nutty hints to keep things exciting. Use the extra caramelized honey to drizzle over the ice cream for a toffee-like topping.
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Ingredients for 8

  • 1 cup honey

  • 1 3/4 cups heavy cream 

  • 1 1/4 cups 2% milk

  • 1 vanilla bean, split and seeds scraped

  • 1/2 teaspoon salt

  • 4 large egg yolks

  • Fleur de sel or other flaky salt, for serving

Directions

  • Step 1

    Attach the Anova Precision Cooker to a vessel of water and set the temperature to 181°F (83°C).

  • Step 2

    Seal the honey in a vacuum seal bag. Transfer to the water bath and cover the vessel with a container lid or plastic wrap. Cook for 24 hours. Remove from the water bath.

    • Finishing Steps

    • Step 0

      Transfer 1/2 cup of the caramelized honey to a 2-quart saucepan. (Reserve the remaining honey for serving.) Add the cream, milk, vanilla bean, vanilla bean seeds, and salt. Bring the mixture to a simmer over medium heat.

    • Step 1

      In a medium heatproof bowl whisk the yolks. While whisking, slowly pour in the hot cream until combined.

    • Step 2

      Place the bowl over a second saucepan of simmering water. Slowly heat, stirring constantly, until the mixture registers 165 to 170°F (74 to 77°C). (Because of the honey, the ice cream base won’t thicken to the point where it will coat the back of a spoon like a typical recipe.) 

    • Step 3

      Strain the ice cream base into a 1-quart container and cover with plastic wrap. Place in the fridge until completely cool, at least 4 hours.

    • Step 4

      Churn in an ice cream machine according to the manufacturer's instructions. 

    • Step 5

      Serve, drizzled with extra caramelized honey and sprinkled with fleur de sel, right away or store in the freezer until needed.

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181 F / 82.8 C Recipe Temp
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