Honey is caramelized until it smells of toasted marshmallow, then mixed with custard and dotted with crushed pistachio. If ancient royalty had an ice cream, it was probably this.

In all my ice cream recipes, I use goat milk and goat milk powder to avoid the devastating effects of cow-based cream and dairy, so my custard base it’s a tad different from the basic ice cream recipe.

Chapters
0:00 What and why this recipe
0:38 How to 'burn' (caramelize) honey
1:30 Combining hot honey to ice cream custard
2:15 How long to chill ice cream custard
2:28 When to add crushed pistachios 3:08 How caramelized sugar affects ice cream
3:30 My custard ratio
4:00 Why use less sugar in this recipe than usual
4:20 Substituting goat milk powder for cream
4:55 Using regular cow dairy custard recipes

Burnt Honey & Pistachio Ice Cream

Ingredients
1/2 cup honey
3 cups milk
3 tbsp goat milk powder
2 eggs whole, or 3 egg yolks
3 tbsp sugar
3 tbsp crushed pistachio

Recipe summary: add milk and eggs to saucepan and heat over very low heat. Whisk together until eggs are completely combined with milk, about one minute. Add sugar and slowly increase heat incrementally, every few minutes, whisking regularly, until milk is steaming. Sift goat milk powder into hot milk and increase heat to medium-low. Continue whisking and checking consistency, until the custard coats the back of a metal spoon. Turn off heat. In a separate tall pan, heat honey over medium heat. Let it come to a boil and bubble for 5-8 minutes (unless you're comfortable with this and want to go for 10). Honey should turn dark and smell like toasted marshmallow. Turn off heat and add custard to hot honey one scoop at a time, carefully. Stir together and cool. Add crushed pistachios at the end of churning.