Milk and Honey Ice Cream with Milk Crumble

This Milk and Honey Ice Cream has a unique malted milk flavor. The buttery milk powder crumble is the perfect compliment.

This recipe is adapted from the gorgeous NoMad cookbook that my former boss photographed. If you haven’t heard of the restaurant, it was a wonderful fine-dining establishment in New York City owned by Daniel Humm. It’s unfortunately closed, but the chef’s other restaurant Eleven Madison Park is open for business. Their new plant-based menu is quite inspiring!

Despite this recipe coming from a fancy restaurant, the ice cream itself is actually easy to make. There are no eggs involved, and most of it comes together in the blender. On the other hand, the original recipe is topped with a milk foam, which I found quite difficult to replicate at home. My answer was a milk crumble made with milk powder, sugar and butter. It’s so, so tasty!

Ingredient notes:

Dry milk powder: This is an essential ingredient in both the ice cream and crumble. When milk powder, reduced milk and heavy cream are combined, you get something reminiscent of homemade condensed milk. The milk flavor sings and there is no good substitution in my opinion.

Honey: I prefer a light, delicate, floral honey, such as acacia, but use your favorite honey.

Light corn syrup: Remember the corn syrup you buy from the store is not the same as high fructose corn syrup, so it doesn’t have the same impact on your health. The recipe includes a small amount, because it helps keep the ice cream softer. I found that honey is a good substitute.

Milk and Honey Ice Cream Steps

The first step involves simmering some milk over the stove until it’s reduced by half. This concentrates the flavor and thickens the consistency of the milk. Next, you simply blend the milk with the remaining ice cream ingredients in a blender!

Then, chill the mixture in the fridge for at least 4 hours. After that, freeze it in your ice cream machine, and store it in the freezer.

While the ice cream freezes, prepare the crumble. Combine milk powder, flour, cornstarch, sugar and salt. Stir in melted butter and form some large clumps. Bake for 10 minutes in a preheated oven and cool to room temperature.

To serve, scoop ice cream into dishes. Top with a drizzle of honey, such as acacia, and the crumble. Add some bee pollen for color if you happen to have some on hand.

Recipe Tips and FAQs

1. Make sure you don’t burn the milk while reducing it! Keep a close eye and lower the heat, as needed to prevent the milk from boiling over or burning.
2. If the ice cream is too firm before you scoop it, allow it to sit at room temperature for at least 5 minutes. Otherwise, try to serve the ice cream within 2 hours of freezing after it churned in the ice cream machine.
3. Use this ice cream base to experiment. If you’re an experienced baker, use this base recipe and add your own flavorings to make as many different variations of ice cream you can think of!

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4. Mango Lassi Popsicles
5. Double Chocolate Chip Ice Cream
6. Strawberry Balsamic Ice Cream

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