Extra Hot Ice Cream
- Prep Time
- 8 room temperature eggs
- 1 cup granulated sugar
- ⅓ cup Mike’s Hot Honey - Extra Hot, plus more for topping
- ¼ teaspoon salt
- 3 cups heavy cream
- 1 cup full fat milk
- 1 tbsp good quality vanilla extract
Divide the egg whites and yolks.
Add the egg yolks, sugar, honey and salt to a standing mixer. Beat on medium speed with the paddle attachment until pale light and airy (approx 5 minutes).
Heat the cream and milk over a low heat, stirring occasionally. The mixture should be hot but not boiling.
With the mixer speed on low, slowly pour in the cream mixture. Mix for 3-4 mins until well combined. Pour the contents of the mixer back into the pan, and heat over medium-low heat stirring constantly.
Heat until it thickens and coats the back of a spoon, but don’t let it boil. Bring off the heat and add the vanilla.
Pour the ice cream mix into a bowl through a fine strainer, and cool the bowl over an ice bath for 10-15 mins stirring occasionally. Place in the fridge until cool.
Add the mixture to your ice cream maker in a steady stream. Churn according to your machine’s instructions then let it firm up in an airtight container in the freezer for a few hours.
Serve with your favorite toppings, plus a generous drizzle of Mike’s Hot Honey Extra Hot.