Equipment
Ingredients
Maple Roasted Sprouts
- 450 g brussels sprouts, trimmed and halved
- 60 ml pure maple syrup
- 15 ml olive oil
- 2 g sea salt
Honey-Vanilla Custard Base
- 480 ml heavy cream
- 240 ml whole milk
- 5 egg yolks
- 80 ml wildflower honey
- 50 g dark brown sugar, packed
- 15 ml vanilla extract
- 1 g ground cinnamon
Nutrition (per serving)
Method
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Toss the halved Brussels sprouts with 60ml maple syrup, olive oil, and sea salt directly on the baking sheet. Arrange them cut-side down to maximize browning.
Roast the sprouts for 25-30 minutes until deeply caramelized and the outer leaves are nearly black and crispy. This char provides the necessary smoky contrast to the honey base.
Remove sprouts from the oven. Finely chop 50g of the charred bits for the final mix-in. Transfer the remaining roasted sprouts to a saucepan.
Add heavy cream, whole milk, and cinnamon to the saucepan with the roasted sprouts. Bring to a bare simmer over medium heat, then remove from heat, cover, and let steep for 30 minutes.
In a separate bowl, whisk the egg yolks and brown sugar until pale and thickened. The reduced sugar amount in this version allows the honey's flavor to shine through later.
Return the cream mixture to a simmer. Temper the yolks by slowly adding 120ml of the hot liquid while whisking, then return everything to the saucepan.
Cook over low heat, stirring constantly, until the custard reaches 82°C (180°F) and coats a spoon. Straining immediately prevents overcooking.
Strain the custard through a fine-mesh sieve into a clean bowl, pressing the sprouts to extract the smoky infusion. Discard the pulp.
Stir in the wildflower honey and the increased amount of vanilla extract into the warm custard. Cover with plastic wrap touching the surface and chill for at least 4 hours.
Churn in your ice cream maker. In the final minute, fold in the reserved chopped charred sprouts.
Transfer to a container and freeze for 2 hours to set.
Chef's Notes
- The combination of honey and vanilla provides a floral 'top note' that balances the deep, roasted 'bass notes' of the sprouts.
- Using a high-quality vanilla extract is vital here; if using a bean, steep it with the cream in step 5.
- Honey acts as an invert sugar, which will actually help keep this ice cream smoother and less icy than the original.
Storage
Freezer: 2 weeks — Best within 1 week for texture
Reheating: Tempering at room temperature for 5-10 minutes before scooping
