Smoked Honey Ice Cream

This awesome recipe comes to us via Chrissy from the food blog:

"The Hungary Buddha Eats The World"

Here is a link to the original post.

Visit her for more amazing recipes.

Yields 4

Smokey, tangy and sweet buttermilk ice cream with salted pecans


  • 1 ¾ cup heavy cream

  • 1/4 cup plus 1 TB granulated sugar

  • 3 TB smoked honey

  • 3 TB light corn syrup

  • 1 ¼ cup buttermilk

  • 1 cup chopped salted pecans


  1. In a small saucepan, warm the cream over low heat with the sugar, honey and corn syrup, stirring occasionally, until the sugar is dissolved. Chill the mixture thoroughly, at least 8 hours.

  2. Stir the buttermilk into the chilled sweetened cream and freeze in an ice cream maker by the manufacturer’s directions. Right before it's done churning, add the pecans.

  3. Once churned, transfer the ice cream into a container, press plastic wrap on the top of the ice cream to prevent freezer burn. Freeze for a few hours until firm enough to scoop.

By Chrissy

Smoked Honey Ice Cream 2
Holy Smoke Smoked Honey Ice Cream