Salted Honey Ice Cream with Grilled Fruit Kabobs

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.

INGREDIENTS

Ice Cream

  • 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

Fruit Kabobs

  • 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

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from the heat and place a fine mesh sieve over the heavy cream and pour in the milk base.
  6. Discard any possible solids, then stir together the milk and heavy cream.
  7. 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.
  8. When ready to churn, transfer the cooled ice cream base to your ice cream mixer and churn according to the makers directions.
  9. 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.
  10. 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

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