Tawari Honey Ice Cream (#9)

10 05 2012

The other morning I came to work to find on my desk a paper bag with a sticky note: Enjoy!  Leah.  Ooooh, a surprise on a Monday morning!  My week is off to a great start already.

Monday morning surprise on my desk!

Inside the bag was a beautiful jar of Tawari honey.

Jar of honey, Tawari honey, New Zealand honey

What a gorgeous colour!

Leah (my co-worker) and I had gone for lunch on Friday.  That day, I learned that she is quite the honey connoisseur.  She typically has at least six different varieties of honey at home, each with a unique taste (e.g. floral, fruity, herbal, spicy, or earthy) and each intended for specific pairings or culinary uses.  Over the weekend, she had stopped at the Honeybee Centre, a honey farm in Surrey BC, to restock her pantry and she was nice enough to pick up a jar for me to enjoy.

Tawari honey is produced from the beautiful white flowers of the Tawari tree, which grows only in New Zealand.  It has a mild, sweet, butterscotch taste and is often used as a topping for ice cream.  But rather than using the honey as just a drizzle on ice cream, I figured it should work its way into the ice cream.

As noted in my earlier post on Calamondin and Honey Ice Cream, using honey as a sweetener results in an extremely scoopable, malleable, almost chewy ice cream.  With summer farmer’s markets now in full swing, why not pick up a few different varieties of honey and experiment?

Tawari Honey Ice Cream  (Makes about 1 L)

2 eggs
2/3 cup Tawari honey, plus some extra for drizzling (or substitute any other honey of your choice)
A pinch of sea salt
3 cups half-and-half cream

  1. In a medium sized bowl, whisk the eggs until thick and pale.
  2. In a heavy saucepan, combine two cups of the half-and-half and the honey and heat until gently steaming.
  3. Temper the eggs by slowly pouring the warmed half-and-half mixture into the eggs, while whisking the eggs constantly.
  4. Pour the mixture back into the saucepan, add the salt, and cook the mixture over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon (170 degrees F / 77 degrees C).
  5. Remove from heat immediately and add the remaining half-and-half cream to stop the cooking.
  6. Cool and chill overnight in the fridge.
  7. Pour the custard into an ice cream maker and prepare according to the manufacturer’s instructions.
  8. To serve, scoop the ice cream into chilled bowls.  Drizzle generously with extra honey.

The Official Taster says: “Reminds me of New Zealand.”

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4 responses

11 05 2012
Leah L

The “un-official taster” says this is incredible! Savored each and every spoonful of this delicate and creamy concoction. I don’t know how but it tasted better than the honey itself!!!

12 05 2012
52 Scoops

I’m glad you liked it! And thanks again for the honey 🙂

12 05 2012
Shonagh @ An Offal Experiment

I want to try this!

12 05 2012
52 Scoops

I think it’d be great topped with some fresh berries too.




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