Alone, I am happy to eat butter cookies dipped in honey for dessert. This recipe is not quite as fast but is worth the time. It has the texture of perfect soft-serve ice cream, and since it’s not actually a proper custard, no cooking is required.

　　

Ingredients

serves 8

　　1 1/2 cups heavy cream

　　4 large eggs, separated

　　Pinch of kosher salt

　　1/2 cup dark, flavorful honey, plus more for serving

　　Honeycomb Candy (recipe follows), for serving

　　

Honeycomb Candy

3/4 cup sugar

　　2 tablespoons honey

　　1 1/2 teaspoons baking soda, sifted twice

　　(makes about 6 cups of shards)

　　

Step 1

In a medium bowl, whip the cream to soft peaks. Set aside.

　　

Step 2

In another medium bowl, beat the egg yolks, salt, and honey with an electric hand mixer until thickened, light yellow in color, and doubled in volume. In a third medium bowl, whip the egg whites to soft peaks. Fold the whipped cream into the yolk mixture, and then fold in the whites. Spoon into a 9 × 5-inch loaf pan and freeze until firm, at least 4 hours and up to several days.

　　

Step 3

To serve, spoon it out of the pan directly onto plates and serve with honeycomb shards.

　　

Honeycomb Candy

Step 4

Have ready a candy thermometer and a greased baking sheet.

　　

Step 5

Pour 2 tablespoons water into a deep medium saucepan. Add the sugar, and then drizzle the honey evenly over the top without stirring. Heat over medium-high heat until the mixture reaches 300°F and is amber colored; do not let it go higher than 310°F. Remove from the heat, sprinkle with the baking soda, and using a small whisk, quickly combine in just four or five strokes, no more. Immediately pour the mixture onto the baking sheet and let it cool for about 20 minutes.

　　

Step 6

Break into shards and store in an airtight container for up to several days.

　　Cooking in the Moment