Salted Honey Toast Ice Cream

by Megan on June 24, 2013

Salted Honey Toast Ice Cream // take a megabite

My favorite thing to top toast with, these days, is butter, honey, and sea salt. Can’t stop.  Won’t stop. Sometimes I eat it for lunch. Sometimes I eat it for dessert. Mostly, I just love it. So when Adrianna posted Salty Honey Ice cream, I immediately thought of my fave toast.

Salted Honey Toast Ice Cream // take a megabite

And you guys, this tastes like the ice cream version of my favorite toasty breakfast! I want to high five it! I keep imagining this ice cream served on warm corn bread, southern-sundae-style. Or maybe biscuits. So I hope you’re into honey, honey.

P.S. I recommend burning your toast (a little) before sprinkling it on this ice cream. And then eat it for breakfast, ok? YOLO and stuff.

Salted Honey Toast Ice Cream // take a megabite

Salted Honey Toast Ice Cream (serves 4)
Ice cream recipe from A Cozy Kitchen; Crumb method from Jeni

Ingredients:

toast crumbs –

ice cream –

  • 1/2 cup local honey
  • 3/4 t sea salt (fleur de sel or Maldon)
  • 1 cup whole milk
  • 2 T sugar
  • 4 large egg yolks
  • 1 cup heavy cream

to serve –

  • 1 small slice of bread
  • butter
  • honey

Directions:

  1. Make toast crumbs. Place bread in a 200F oven on a baking sheet and toast until completely dry, 10-20 minutes. Pulverize in a food processor. Allow to cool completely before popping in a container in the freezer.
  2. Make the ice cream! In a small sauce pan, warm the honey and salt. Set aside. (Or place in a microwave safe bowl for 30 seconds.) Make an ice bath by filling a large bowl with ice water. 
  3. In a medium bowl whisk together the egg yolks. In another bowl, place the cup of cream. Top the bowl with a fine-mesh strainer.
  4. Meanwhile heat the milk and sugar. Heat over medium until just starting to simmer, and the sugar’s dissolved. Remove from heat. Slowly pour into the egg yolks while whisking. The point is to temper them, not scramble them. Pour egg/milk mixture back into the sauce pan and cook over low heat until thickened slightly and temperature reaches about 170F and the mixture coats the back of a spoon. (Beware! If you heat it too quickly you’ll scramble those yolks like I did. Whoops.)
  5. Pour through a fine-mesh strainer into the bowl holding the cup of cream. Stir in the honey. Place this bowl into the ice bath and stir until room temperature. OR alternately transfer the ice cream base into a gallon zip top bag and submerge in the ice bath. Refrigerate for 4 hours. Churn according to your ice cream maker’s instructions.
  6. Transfer half of the ice cream to an air tight container. Sprinkle with toast crumbs. Top with ice cream and more toast crumbs. Freeze over night.
  7. Serve it! When you’re ready to serve your ice cream, toast one slice of bread until dark-ish. Butter it, crumble it and top your ice cream. Drizzle with honey. Serve!

Yay! Click HERE for a printable pdf for the recipe above.

P.S. I normally only want chocolate ice cream!

Michigan Honey, Honey // take a megabite

And fave sandals. And now fave breakfast (ice cream).

{ 26 comments… read them below or add one }

Laura June 24, 2013 at 12:31 am

That looks AMAZING

Reply

Megan June 24, 2013 at 2:12 pm

You do, girlfren. 🙂

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Billy June 24, 2013 at 12:36 am

Um, shut up. One question: can I slam a peanut butter swirl in there?

Reply

Megan June 24, 2013 at 2:12 pm

Please slam dunk some of your homemade PB up in this ok? Maybz bananas?

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Lauren @ The Highlands Life June 24, 2013 at 2:49 am

I am a sucker for sweet and salty! Ice cream has been popping into my life everywhere lately and I sort of love it. This needs to definitely be on my radar.

Reply

Megan June 24, 2013 at 2:13 pm

Me too, Lauren! And yeah man, I’m so glad you found this toasty dream!

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Laura June 24, 2013 at 4:10 am

Oh my…can I have it for breakfast?

Reply

Megan June 24, 2013 at 2:13 pm

You probably should!

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thelittleloaf June 24, 2013 at 7:46 am

Ice cream for breakfast? I’m totally in, especially if it involves honey and salt…YUM.

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Megan June 24, 2013 at 2:13 pm

Let’s put it on French toast!

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Stephanie @ Girl Versus Dough June 24, 2013 at 9:32 am

GIMMEEEE.

But seriously, whoa/yum.

Reply

Megan June 24, 2013 at 2:13 pm

Thanks, Stephanie!

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Erika June 24, 2013 at 12:33 pm

Can’t Stop. Won’t Stop!! Girl, this ice cream is the biznazz!!

Reply

Megan June 24, 2013 at 2:13 pm

Yes! Ice cream for my whole life!

Reply

Nik June 24, 2013 at 6:17 pm

This is why you’re my favorite.

Reply

Megan June 25, 2013 at 11:55 am

This comment made me smile so big!

Reply

Nik June 25, 2013 at 8:01 pm

What goes around comes around 🙂

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Russell at Chasing Delicious June 24, 2013 at 6:36 pm

What an awesome ice cream recipe! I am loving this.

Reply

Megan June 25, 2013 at 11:56 am

Thanks, Russell!

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Nicole June 25, 2013 at 11:11 am

YOLO! I’m totally down with the biscuit and cornbread remix, too. You have the best salty/sweet dreams. So glad we saw you at the Hour Detroit party! Steamed buns and mini burgers for the win!

Reply

Megan June 25, 2013 at 11:56 am

Right!? Soul food livin’!

I’m so glad we ran into you too! So nice to meet your hubz too!

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Natasha June 25, 2013 at 8:56 pm

Wuuuuuut. Gimme this. Charred bread and honey and salt and iceee creeeeaaaam. Yes.

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Megan June 26, 2013 at 1:15 pm

YES. I wish I could mail you some!

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Amanda @ Once Upon a Recipe June 26, 2013 at 12:40 am

Ermagerd. Delish!
PS. I wanna YOLO – ice cream for breakfast style!

Reply

Megan June 26, 2013 at 1:15 pm

Right?! I’ll take one YOLO sundae, please.

Reply

Laura Dembowski June 26, 2013 at 3:21 pm

Ice cream for breakfast? Yes please! Sounds like a great flavor combo.

Reply

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