When my friend Kassia gifted me a bottle of tupelo honey from the Savannah Bee Co. in Savannah, Ga., I wanted to find something really different to make with it. I went in search of a recipe in which honey wasn’t just an ingredient — it was the star of the show.  Naturally, I ended up at the company’s website, where they have a bunch of recipes that feature honey.

As an ice cream addict, I was intrigued by the nougat ice cream recipe. It seemed so simple — and so delicious. The site actually lists the recipe as one to be used with their peace honey, but I figured it’d be OK to use tupelo. And I was right!

(I’d say tupelo honey is just “regular” honey, but I don’t think I’d be doing it justice. The Savannah Bee Co. describes it as “the gold standard by which all other honeys are measured.”

  • 1/2  cup  honey
  • 1/4  cup  Sugar
  • 1/4  cup  Water
  • 1  Large egg white
  •  Pinch of salt
  • 1  cup  Chilled whipping cream
  • 1/2  cup  Slivered almonds, lightly toasted, chopped
  • 1/4  cup  shelled unsalted pistachios, chopped (I left these out; they’re expensive, and I’m not entirely sure I even like pistachios)
  • Heat the honey, sugar and water, stirring, until sugar dissolves, then bring it to a boil without a stirring for one minute.

    The hardest thing about making the ice cream was trying to beat the egg whites watching the sugar, honey and water on the stove, but I managed to do it and snap a photo at the same time.

    The you add the hot honey mixture to the meringue and beat until “stiff,” about four minutes. I always have trouble judging when things are “stiff” (or my other favorite, “fluffy”) according to recipes, so I beat the mixture for five minutes and called it good.

    Reading over the recipe I realized you are supposed to let that mixture sit and cool for 10 minutes, but I did not. I beat the cream in a large bowl until peaks formed.

    Then I used a wooden spoon to combine the cream and the meringe and folded in the slivered almonds. I strayed from the recipe yet again and poured the mixture into an 8 x 8 glass baking dish. It took about four hours to firm up in the freezer.

    It was sooooo good! I think it would’ve gotten a little harder, had more of an ice cream-like consistency, if I’d actually followed the directions, but it was still delicious! I think this would be an excellent dessert to make for company — it would look cute in little parfait glasses, and I know I would be impressed if someone served me ice cream made from scratch.

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