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Salted Honey & Sesame Crunch Ice Cream

This salted honey custard ice cream with homemade sesame brittle swirls and sea salt flakes is smooth, crunchy, and oh-so scoopable. Think of it as the ultimate fall dessert, a treat with benefits: The inclusion of raw honey makes this the tastiest cold remedy you’ll ever take!
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Salted Honey Ice Cream served with a drizzle of honey and a sprinkling of candied sesame crunch in a small white bowl with a fluted rim.
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Prep Time:15 minutes
Churning and Freezing:3 hours
Total Time:3 hours 15 minutes
Servings:8
Calories:255kcal
Equipment
  • wide (non-stick) pan - For melting sugar and making brittle.
  • digital kitchen thermometer - To avoid overheating and curdling the ice cream custard.
  • Ice Cream Maker - If your model requires it, make sure to freeze the bowl 24 hours in advance!
Ingredients

Candied Sesame Crunch Ingredients

  • 2 tbsp sugar - (25 g)
  • ½ cup sesame seeds - (70 g)
  • ½ tsp butter

Honey Ice Cream Ingredients

  • 1 cup whole milk - (240 ml)
  • 2 tbsp sugar - (25 g) I use raw cane sugar
  • 4 large egg yolks
  • 1 cup heavy cream - (240 ml)
  • ½ cup honey - (8 tbsp, or apr. 170 g) raw is best
  • ¾ tsp Maldon's flakey sea salt
  • 4-6 tbsp candied sesame crunch
Instructions

Make the Candied Sesame Crunch

  • Line a baking sheet (or other sturdy surface) with parchment paper.
  • In a wide skillet over medium heat, warm the sugar for a minute, without stirring. Scatter the sesame seeds over the sugar and leave the pan undisturbed until the sugar begins to melt.
  • With a wooden spoon (or silicone spatula), quickly stir the sesame seeds into the liquid sugar, incorporating any unmelted sugar as you go. Once most of the sugar has coated the sesame seeds, remove the pan from the heat and quickly stir in the butter.
    2 tbsp sugar, ½ cup sesame seeds, ½ tsp butter
  • Immediately spread the sesame seeds on to the prepared baking sheet, pressing them into an even layer with the back of a spoon or spatula, Leave to cool.
  • Break the sesame seeds into tiny clusters by hand. Store in an airtight container at room temperature for up to 1 month.

Cook the Ice Cream Custard

  • Heat milk and sugar in a medium pot until steaming and the sugar dissolves.
    1 cup whole milk, 2 tbsp sugar
  • In a mixing bowl, beat egg yolks until pale and frothy.
    4 large egg yolks
  • Slowly pour the hot milk into the egg yolks, whisking the entire time, to temper the eggs. Pour the milk and egg mix back into the pot and heat over medium-low heat until it reaches 77-80°C (170-176°F) and coats the back of a spoon.
  • Stir in the heavy cream to stop the cooking and cool down the custard. Make sure the mix is below 42°C (108°F) before you continue, if you want the honey to remain raw.
    1 cup heavy cream
  • Combine the honey and salt in a bowl and add a few tablespoons of the cooled custard and stir to combine. Keep adding more until the mix is loose enough to stir back into the custard. Move to the fridge to chill completely.
    ½ cup honey, ¾ tsp Maldon's flakey sea salt

Churn and Freeze

  • Churn according to your machine’s instructions once the custard has cooled down.
  • Fill your freezer container with about a third of the salted honey ice cream. Sprinkle over half of the caramelized sesame seeds, followed by another third of the ice cream. Sprinkle the rest of the sesame seeds and then finish with the remaining ice cream.
    4-6 tbsp candied sesame crunch
  • Freeze for at least two hours (or until set).
Notes
  1. Make sure you have the butter ready at hand so you can add it immediately. Sugar burns incredibly fast.
  2. Keep the finished sesame brittle in a sealed jar in the fridge while you churn the ice cream.
  3. Cook the custard low and slow, so it doesn't curdle.
  4. If you want to keep the benefits of raw honey, let the custard cool down to below 42°C (108°F) first before stirring it in.
  5. No need to set the ice cream out before scooping. Thanks to the honey, it doesn't fully set and retains a soft-serve consistency in the freezer.
  6. Store in an airtight container in the freezer for up to two weeks.
Author: Sarah | Grains & Greens Kitchen
Calories: 255kcal
Tried this recipe?Let me know how it turned out!