Honey & Cornbread Ice Cream

by Megan on April 21, 2014

Honey & Cornbread Ice Cream // take a megabite

It was 70 degrees yesterday! I wore a dress with ankle boots and NO tights. This means that summer can happen in a state that won a snow record. A state that had snow multiple feet high for months. Consider this ice cream me raising the roof to summer beccause I want to serve it as a side dish to pulled pork sandwiches and right with some grilled everything.

Honey & Cornbread Ice Cream // take a megabite

You see, this is honey ice cream with cornbread mixed in. And I like to serve it with MORE cornbread and MORE honey and a pinch of salt. I can’t wait for you guys to try this. It’s the honey-est, honey. So if you’re like me and you love cornbread so much that you could eat half a pan home alone, then this is for you. Or maybe if you’re into putting honey on your toast, and biscuits, then this is for you. Let’s bring it to a BBQ because, oh man, it’s supposed to be 77 today!

Honey & Cornbread Ice Cream // take a megabite

Honey & Cornbread Ice Cream (1 hefty quart)
Adapted from here using Jeni’s ice cream base

Ingredients:

  • 2 cups whole milk
  • 1 T + 1 t cornstarch
  • 1 1/2 oz. (3 T) cream cheese, softened
  • pinch fine sea salt
  • 1 1/4 cups heavy cream
  • 1/2 cup honey
  • 2 T cup sugar
  • 2 T light corn syrup
  • cornbread (recipe below)

Directions:

  1. Make ice cream. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. In a medium bowl stir together the cream cheese and salt until smooth.
  2. Combine the remaining milk, cream, honey, sugar, and corn syrup in a 4-quart saucepan. bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula until slightly thickened, about 1 minute. Remove from heat. Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Cover bowl with plastic wrap and chill ice cream base for a few hours or over night.
  3. Freeze in your ice cream maker according to the manufacturer’s instructions. Once fully churned layer in a one-quart container with crumbled corn bread. Top ice cream with plastic wrap and an airtight lid. Freeze for at least 4 hours. Serve with additional corn bread crumbles, honey and sea salt.

Cornbread // take a megabite
Let’s eat this ice cream with pulled pork?

My favorite Super-easy Corn Bread
Recipe from Quaker

Ingredients:

  • 1 1/4 cup all-purpose flour
  • 3/4 cup corn meal
  • 1/4 cup sugar
  • 2 t baking powder
  • 1/2 t salt (optional)
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg, beaten

Directions:

  1. Preheat oven to 400 degrees. Grease 8 or 9 inch pan.
  2. Combine dry ingredients (flour, corn meal, sugar and baking powder).
  3. Stir in milk, oil and egg, mixing until until dry ingredients are moistened.
  4. Pour batter into prepared pan. Bake 20-25 minutes or until light gold brown and toothpick inserted in the center comes out clean. Cool completely and crumble for serving with/churning in ice cream.

Yay! Click HERE for a printable pdf of the recipes above.

Insta-living // take a megabite

Churn it up // Upcoming sneak peek
Ganache // Elliot tanning

{ 35 comments… read them below or add one }

Erika April 21, 2014 at 9:11 am

GURRLLLLL… No you didn’t put cornbread in your ice cream.. I just love you for this..

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Megan April 28, 2014 at 10:24 pm

<3!

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Abby @ The Frosted Vegan April 21, 2014 at 9:13 am

You are blowing my mind with this…yes!!

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Megan April 28, 2014 at 10:24 pm

Boom shaka laka!

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Jacklyn April 21, 2014 at 9:33 am

I have that same cast iron heart pan! I love making cornbread in it, I’ll have to start putting it in my ice cream asap

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Megan April 28, 2014 at 10:24 pm

Hell yes!

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Stephanie @ Girl Versus Dough April 21, 2014 at 9:44 am

Hip hip for warmer days and ice cream with cornbread in it! <3

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Megan April 28, 2014 at 10:25 pm

YES.

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molly yeh April 21, 2014 at 10:14 am

oh man oh man oh man i want allll the cornbread things! and pulled pork sandwiches!!!! yayaayyay summer!

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Megan April 28, 2014 at 10:25 pm

It can’t get here soon enough!

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Molly @Doughvelopment April 21, 2014 at 11:24 am

Seriously, perfection. I would maybe eat the whole pan of cornbread. ;) Now to have a BBQ ASAP.

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Megan April 28, 2014 at 10:25 pm

You and I both, sister.

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Katrina @ Warm Vanilla Sugar April 21, 2014 at 11:48 am

Your ice cream flavours are always the rest. LOVE this!

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Megan April 28, 2014 at 10:25 pm

Thank you!

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Nazia @ This Baker Girl Blogs April 21, 2014 at 12:39 pm

I know what I’ll be feasting on all summer long! Looks fab! :)

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Megan April 28, 2014 at 10:25 pm

Hell yes!

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Graham @ Glazed & Confused April 21, 2014 at 1:43 pm

Girl I swear you blindside me with these crazy ice cream everytime!
This is some seriously OMG-worthy shit!

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Megan April 28, 2014 at 10:25 pm

haha yes! <3

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Hilary April 21, 2014 at 3:11 pm

Girl, so much respect for your ice cream.

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Megan April 28, 2014 at 10:26 pm

Damn, girl. Thanks!

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Beth @ bethcakes April 21, 2014 at 3:59 pm

Completely dyinggg over cornbread in ice cream. With honey! Oh my gosh. This is the best idea!

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Elizabeth @ SugarHero.com April 21, 2014 at 4:26 pm

I am so into those sweet heart-shaped cornbreads. And mixing it with honey ice cream? Hold me!

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Amanda @ Once Upon a Recipe April 21, 2014 at 5:51 pm

Just stop it! When are you going to start your own ice cream shop? Cause I swear I would fly all the way from Canada just to come and taste some of your amazing creations!

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Megan April 28, 2014 at 10:26 pm

Shucks!

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Sarah April 21, 2014 at 8:02 pm

#icecreamdreamz

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DessertForTwo April 22, 2014 at 10:58 pm

DANG, girl! You did good!

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Lily (A Rhubarb Rhapsody) April 23, 2014 at 12:39 am

This ice cream looks so delicious. I have never had cornbread. I absolutely love the idea of it but have never made it and it’s just not eaten here in Aus.

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Cindy April 23, 2014 at 11:32 am

summatime dreams!!

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Megan April 28, 2014 at 10:26 pm

Dreamin’!

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Abbie @ Needs Salt April 23, 2014 at 2:57 pm

Wow, this ice cream looks incredible. I seriously hardly ever eat ice cream without salt. It’s the best thing ever, am I right?
Pinning these gorgeous photos!

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Renee @ Awesome on $20 April 28, 2014 at 2:01 am

Man, I love cornbread with honey. I’m so intrigued by this ice cream. How can I not try this?

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Nikkilooch May 2, 2014 at 11:12 am

I’m pretty sure this is the ice cream of my dreams.

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Laura Dembowski May 11, 2014 at 8:43 am

Yes! The weather is finally nice and I am officially craving ice cream. I need this in my life … with extra cornbread of course.

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Alden June 16, 2014 at 4:10 am

Hey, I was just looking at this recipe again because I’m going to make it today, but could you clarify how much sugar is meant to be in the ice cream? I think 2 TBSP makes more sense than 2 cups but it’s kind of ambiguous.

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Megan June 16, 2014 at 8:14 am

Tablespoons! Sorry about the weirdness.

Reply

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