Y’all, I have made sooo much ice cream in the past month. I’ve been working on perfecting my base recipe, and by golly, I think I’ve got it. It’s ridiculously creamy & not grainy or icy in the least. WIN!
I really love how the flavors in this ice cream turned out. Honeycomb candy is a favorite of mine (you’ve seen me use it before) and in ice cream it’s absolutely delicious. The candies + brown sugar create a caramelly & slightly molasses-y flavor that is perfectly decadent.
Do you have cool plans this weekend? I’m baking up a couple different things with the 2 1/2 pounds of blueberries I have (yassss berry sales), & then I’m headed to the farmers market with my sister, followed by mourning over the fact that I just finished Parenthood on Netflix and I’m not sure how I feel about the last episode. I just wish all of my favorite TV shows would never ever end, ya know? Ugh. Life is hard ?
So! As your weekend assignment, run over to your local health foods store, pick up some honeycomb candies, eat half of them on the way home, and then make this ice cream. Maybe grill some burgers, too. And eat watermelon. Copious amounts of watermelon ? Followed by 6 portions of ice cream because summer is only 3 months long, babe.
3 c heavy cream
1/2 c low-fat buttermilk
1/2 c low-fat milk (1%)
1 c light brown sugar, packed
1/4 t coarse sea salt
1 c dark chocolate covered honeycomb candy, chopped into smaller chunks (I find it at my local health foods store)
Whisk together the heavy cream, buttermilk, milk, brown sugar, and sea salt in a large bowl until well combined. Churn according to your ice cream maker’s instructions. After the ice cream has churned for 30 minutes, stir in the honeycomb candy by hand. Transfer the ice cream to a freezer-safe container and freeze for at least 8 hours or overnight.
The ice cream will keep well for a week.