Alsatian Spiced Honey Ice Cream

Preparation info

  • Makes about

    1 quart

    • Difficulty


Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About

Flavoring cream with honey and spices is at least as old as the ancient Greeks, for whom honey was the principal sweetener. This ice cream is fragrant and mellow; try it with a slice of toasted Helmstetter Kugelhopf moistened with eau-de-vie syrup.


  • 1 cup milk
  • ½ cup fragrant honey, such as lavender honey
  • 4


  1. In a heavy nonreactive saucepan, scald the milk with the honey. The mixture may begin to curdle; that’s OK, but do not boil hard. Meanwhile, in a bowl, whisk together the egg yolks, cream or crème fraîche, cinnamon, nutmeg and cloves.
  2. Very gradually whisk the hot milk-honey mixture into the egg yolk mixture; correct the seasonings, if necessary. Pour the mixtur