One of the most exciting parts of coming home to my kitchen after a summer away was being reunited with my ice cream maker. A summer away from an ice cream maker just isn’t right, you know? I had started working on this recipe before I left back in May and was so, so excited to return home to finish it up!
I’ve tried this honey ice cream with lots of different toppings (though it really doesn’t need a thing), but with summer slipping by and fall on the way, the honey/fig/pecan combo just felt right.
And right it was! The three blended together perfectly and made for the yummiest afternoon treat!
And really, there are worse things to top your ice cream with than grilled fruit and toasted nuts, right? Right.
Happy Monday to you!
- 1½ cups whole milk
- 1½ cups heavy cream
- ½ cup honey (I used clover honey)
- 4 large egg yolks
- 1 teaspoon vanilla
- pinch kosher salt
- 6 fresh Black Mission figs, stems removed and sliced in half lengthwise
- Neutral oil, for brushing
- Brown sugar for sprinkling, optional
- Heaping ⅓ cup pecan halves
- In a medium saucepan over medium heat, combine the milk, heavy cream, and honey. Stir until honey is dissolved and the mixture comes to a simmer, then lower the temperature to medium-low.
- In a small mixing bowl, whisk together the egg yolks. Slowly drizzle in a few ladles of the hot milk mixture to temper the yolks.
- While stirring, slowly drizzle the tempered egg yolks into the saucepan with the milk mixture. Cook while stirring, making sure to scrape along the bottom as you go, until completely thickened (about a minute or so).
- Set up an ice bath with an empty medium-sized heatproof bowl set over a larger bowl containing water and ice. Perch a mesh sieve over top of the medium bowl.
- Pour the cream mixture through the mesh sieve and into the medium bowl.
- Allow the mixture to cool for approximately 30 minutes, adding more ice to the ice bath as needed.
- After the mixture has cooled, stir the vanilla and salt into the cream mixture.
- Transfer ice cream base to a large, gallon-sized Ziploc bag (I always use a ladle for this part). Seal the bag. Transfer the bag to the fridge to chill for 2-3 hours (it needs to get nice and chilled before churning). The ice cream base can be made a day in advance.
- Once your ice cream base is chilled and your churner is set up and ready to go, snip the tip of one of the corners of the Ziploc bag and pour base into churner. Churn ice cream according to manufacturer’s directions.
- Transfer ice cream to a freezer safe container. Lay parchment paper or plastic wrap directly on top of ice cream before putting top of storage container on to prevent ice crystals from forming.
- Freeze ice cream for at least 4 hours prior to serving.
- When ready to serve, scoop ice cream into six dishes and garnish each serving with two grilled fig halves and a tablespoon of chopped toasted pecans. Enjoy!
- Heat a grill pan over medium heat.
- Lightly brush figs with a neutral cooking oil to prevent them from sticking to the grill grates.
- Place figs seed-side down on the grill pan. Grill until the seed-side develops nice grill marks and is warmed. Flip and grill the other side to warm. Top seed-side with a small sprinkle of brown sugar, if desired, and return seed-side to grill grates for a few seconds more. Remove to a plate to cool.
- Figs can either be served warm or room temperature with ice cream.
- Preheat oven or toaster oven to 350 degrees.
- Transfer pecans to a foil-lined baking sheet. Bake until pecans are fragrant, about 3-4 minutes (watch them carefully…they will burn quickly). Remove pecans from oven and allow to cool.
- Once pecans are cool enough to handle, chop pecans and set aside.