Glace au Miel

Honey Ice Cream

Preparation info

  • Difficulty


  • For

    6 to 8


Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

For this recipe you must use honey that is strongly flavored but not too sweet. The mixture of honey ice and toasted almonds is wonderful. Keep the leftover egg whites for soupirs aux amandes.


  • 3 cups milk
  • 7 egg yolks
  • cups honey (the best you can find)
  • ½ teaspoon salt
  • 3 teaspoons thyme (optional)
  • ½ cup coarsely chopped unpeeled toasted almonds
  • fresh mint leaves


Scald the milk. Beat the egg yolks in a heavy saucepan until the mixture is thick and lemon-colored. Very gradually stir in the hot milk and then the honey and salt. (You may stir in the thyme for a more accented flavor.) Put over a moderately low flame and stir constantly with a wooden spoon until the custard thickens and coats the back of a metal spoon. Do not let the mixture come anywhere near a boil (a “thermospoon” is perfect for checking the temperature). Cool at room temperature, then refrigerate for 1 hour, or until thoroughly chilled. Pour into an ice cream freezer and turn until the custard is very thick and smooth. Dip a mold in cold water, pour in the honey ice cream, cover tightly with foil, and freeze several hours or overnight.

Just before serving, run the mold quickly under warm water and invert on a chilled plate. Sprinkle with almonds and decorate the platter with mint leaves. Serve with Soupirs aux Amandes.