Hot Honey over Vanilla Ice Cream
Thirty seconds of work, and the shortest argument anyone has ever needed for the whole product. Cold, sweet, salty, and then a heat that turns up after you have swallowed.
- Hero ingredient
- Vanilla ice cream
- Time
- 5 min
- Yield
- Serves 4
Made with
Sweet Sting Hot Honey
$11.95 · 330g
Goes well with
Space Jam
Fruitier over vanilla, and closer to a berry sauce with a temper.
Ingredients
- 500ml good vanilla ice cream, about 4 generous scoops
- 4 tbsp Sweet Sting Hot Honey
- 40g almonds, roughly chopped
- Flaky salt
Method
- 01
Toast the almonds in a dry pan over medium heat for 3–4 minutes, shaking often, until they smell nutty. Tip them straight onto a cold plate — left sitting in the pan they carry on cooking and turn bitter.
- 02
Warm the hot honey for ten seconds and no longer. You want it running off the spoon in a thread rather than dropping in lumps.
- 03
Scoop the ice cream into bowls you have had in the freezer. Room-temperature bowls just start a race you did not need to be in.
- 04
Pour the hot honey straight over. It seizes and goes chewy where it meets the cold, which is the entire point of doing it this way round.
- 05
Almonds over the top, then a small pinch of flaky salt on each bowl. Eat it now — the honey sets firm inside a couple of minutes.
