Grilling season may be coming to an end, but don’t let that stop you from firing up the grill and grilling a few delicious Fruit Kabobs that make the perfect paring to this delicious Salted Honey Ice Cream recipe.
- 1 cup whole milk
- 1/4 cup cane sugar
- 1/3 cup Tawari Honey
- 1/4 teaspoon Sea Salt
- 4 large egg yolks
- 2 cups heavy cream
- 1 vanilla bean halved and seeds scraped
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons Tawari Honey to top
- 1 1/2 teaspoons Flaky Sea Salt to top
- 1/2 pineapple cut into 1-inch thick chunks
- 8 large strawberries hulled and halved lengthwise
- 3 kiwis peeled and sliced 1/2-inch thick
- 2 tablespoons Tawari Honey
- 2 teaspoons water
- Set up an ice bath with a medium mixing bowl placed over a larger bowl and fill the medium bowl with the heavy cream, vanilla beans and vanilla extract.
- In a medium saucepan over medium heat, add the milk, sugar, honey and salt. Bring to a simmer and stir until the sugar and honey have dissolved.
- In a small bowl whisk together egg yolks and once the milk mixture is at a simmer – while whisking, very slowly pour in a small amount to temper the eggs.
- While whisking, slowly drizzle the tempered eggs back into the milk over medium heat and continue to cook for about 1-2 minutes stirring with a wooden spoon until the base is thickened. You can check by running your finger on the back of the spoon if it creates a line, then you are good to go.
- Remove from the heat and place a fine mesh sieve over the heavy cream and pour in the milk base.
- Discard any possible solids, then stir together the milk and heavy cream.
- Cool the ice cream base down completely. At this point the base can be stored in the refrigerator to cool or stay in the ice bath for about 30 minutes.
- When ready to churn, transfer the cooled ice cream base to your ice cream mixer and churn according to the makers directions.
- Once completed transfer the ice cream to a 9×5 loaf pan, sprinkling some of the flaky sea salt between the layers. Drizzle the final 2 tablespoons of honey on the top of the ice cream and any remaining salt you may have.
- Transfer to the freezer to chill until frozen for at least 6 hours or overnight.
To make the Fruit Kabobs: In a small bowl mix together the honey and water so that it forms a loose glaze to brush on the fruit. Thread the prepared fruit, alternating types on soaked bamboo or metal skewers and then place on a grill on medium-high heat until it starts to char lightly on each side (about 1-2 minutes) brushing the fruit with the honey glaze once it’s on the grill. Carefully remove and serve the ice cream with warm fruit.
Based on a recipe from: National Honey Board