- 2 cups (1 pint) heavy whipping cream
- 1 (14-ounce) can sweetened condensed milk
- 1/4 cup honey (I like clover honey for this recipe) + 1 tablespoon for topping + a little more for serving if desired
- 1/2 teaspoon Fleur de sel sea salt + more for serving if desired (I used pink Himalayan)
UPDATE: The texture is amazing! I’m not sure why this doesn’t freeze rock solid, but it’s perfect. However it’s even sweeter once fully frozen so DEFINITELY reduce the honey unless you have a super dooper sweet tooth. And don’t forget to add salt on top – it really enhances the flavor (and cuts the sweet).
RP Servings: 4 – 6 – this is rich, but pretty yummy, so your will power might falter!
RATING: 4 stars as written
Next time I’ll use half the honey in the actual ice cream, and drizzle some on top. Right now, it’s really sweet (really sweet!) but the sea salt helps with that. With a little tweaking, I think it would be really (dangerously) good, at least 4 1/2 if not a full 5 stars. And it is SUPER easy, so it would be great to knock out quickly for a dinner party or birthday, as long as you make it far enough ahead to get frozen.
I made a caramel sauce with 1/2 c butter, 2 c brown sugar, 1/2 c heavy cream, and 2 tbsp of vanilla. (Combine the first 3 ingredients and cook over med-low heat, stirring frequently, for about 6-7 minutes. I find that once it’s all bubbly it’s usually melted and smooth. Add the vanilla and cook about a minute – it will really bubble up – just whisk it.) I cooled it; you want it at least room temp, not hot. I whipped the cream, then folded in just 1/2 of a can of fat free sweetened condensed milk, 1/4 cup of caramel, and about 1/2 tsp of sea salt. My husband said, “You nailed it!” It’s really really good! BUT the texture isn’t as good…. So I think you need the whole can of sweetened condensed milk after all. *sigh*