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.
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!
- 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)
- 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.
- 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.
- 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.
My favorite Super-easy Corn Bread
Recipe from Quaker
- 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
- Preheat oven to 400 degrees. Grease 8 or 9 inch pan.
- Combine dry ingredients (flour, corn meal, sugar and baking powder).
- Stir in milk, oil and egg, mixing until until dry ingredients are moistened.
- 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.