DessertRena Meyer

Snyders Honey Ice Cream with Brandy Caramel and Caramelized Figs

DessertRena Meyer
Snyders Honey Ice Cream with Brandy Caramel and Caramelized Figs

Homemade honey ice cream is unbelievably good and it works with almost any kind of fruit. I make it in the summer and top it with fresh strawberries, and in the fall with Brandy Caramel Sauce and Caramelized Figs. Buying good honey is the most important thing. I like using Snyders Yellow Star Thistle for this recipe. They have a stall at the Ferry Building Farmers Market on Tuesdays.

Active Time: 45 minutes
Total Time: 5 hours, or overnight
Makes about 1 quart


Honey Ice Cream

1½ cups whole milk
1½ cups heavy whipping cream
¾ cup Yellow Star Thistle honey
6 large egg yolks
Pinch of salt
1 teaspoon vanilla extract

Brandy Caramel Sauce

1¼ cups sugar
½ cup water
1 tablespoon light corn syrup
3 tablespoons butter
¾ cup whipping cream
2 tablespoons brandy
1 teaspoon vanilla extract
1/8 teaspoon salt

Caramelized Figs

2 pints mixed figs – I use Kadota and Black Mission when possible
Turbinado sugar

Special Tools: Pastry torch for caramelizing figs


Honey Ice Cream

Whisk the yolks until smooth in a large bowl.
Heat the milk, cream and honey in a saucepan until steaming. Slowly add half of the hot cream mixture into the yolks in a steady stream, whisking consistently. Then add the entire egg mixture back into the saucepan. Cook the custard over moderate heat, stirring with a wooden spoon until it coats the back of the spoon, about 5 minutes. Be careful not to let it boil or the mixture will curdle. Remove from the heat and whisk in the vanilla and salt.

Strain the custard through a fine sieve into a bowl and cool completely, stirring occasionally. Once the mixture is cool enough pour into an ice cream maker and follow manufacturers instructions. Once the ice cream is frozen transfer it to a container and freeze until set two hours, or overnight for best results.

Brandy Caramel Sauce

Stir sugar, water and light corn syrup in a saucepan over medium-low heat until the sugar dissolves. Increase the heat to medium-high and boil without stirring until syrup turns deep amber, occasionally swirling the pan, about 10 minutes. Turn off the heat and whisk in the butter – be careful, the caramel is very hot and will bubble and steam when you add the butter. Add the cream, brandy and salt and whisk until smooth. Cool to slightly before serving.

Caramelized Figs

Cut enough figs in half so you’ll have a few halves per serving. Pour a few tablespoons of Turbinado sugar onto a plate and dip the cut side of the fig into the sugar, lightly pressing to adhere. Using a pastry torch caramelize the sugar on the figs until bubbling and golden. Serve figs right away.

To Serve

Place a few scoops of ice cream in a serving bowl or champagne glass. Spoon caramel over the top and add a few fig halves.