Special Recipes

Honey Sweetened Ice Cream with Blackberry Jam

9 Hours + Churning    1 Quart

In the midst of a hot, Maryland summer, what’s better than a nice, refreshing scoop of ice cream? This homemade ice cream is fun and easy to make and filled with the best flavors of the summer season. Perfect for a treat for the family on a hot summer day.


1 1/2 cups whole milk

1 1/2 cups heavy cream

1/4 cup sugar

pinch of salt

6 large egg yolks

1/2 cup clover honey

1 jar blackberry jam


  1. In a small pot, slowly simmer the milk, cream, sugar and salt until the sugar dissolves. Remove the pot from heat.
  2. In a separate bowl, whisk together the egg yolks. Slowly pour around 1/4 cup of the warm milk into the egg yolks, whisking constantly. Pour the warmed egg yolks back into the saucepan and return to stove.
  3. Over medium-low heat, stir the mixture constantly with a wooden spoon or heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the back of the a spoon. This will be around 170F on an instant-read thermometer.
  4. Strain the mixture through a fine mesh strainer into a bowl. Stir for a minute or so, until tepid, then mix in the honey. Cover and chill at least 4 hours or overnight.
  5. Before churning, taste and add additional honey is desired. Then freeze the mixture in your ice cream making according to instructions.
  6. Spoon some blackberry jam into the bottom of a container. Working quickly, spoon some of the ice cream into the container then drop spoonfuls of jam randomly over the ice cream. Continue layering the jam and ice cream then press a piece of parchment against the top to fill any gaps. Cover and freeze until firm, at least four hours.
Chef & Shower
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