Burnt Honey Sauce for Ice Cream


This was born out of an idea for a scone recipe: “Burnt Honey Orange (maybe Oatmeal) Scones.”  Look for it in a week or so. In the meantime make the sauce and serve it over honey frozen yogurt or ice cream with a slice of Sesame Cake.




1/2 cup honey

1 cup heavy cream

Optional: 1/2 teaspoon gluten free Tamari/soy sauce. This is if you are partial to a little salt with your sweet and if you like the Asian direction and are planning to use it with the Sesame Cake.


1.  In a medium sauce pan boil the honey until it’s between the soft and hard ball stages. Stir frequently at first, and consistently as it starts to darken. You won’t need a candy thermometer. Judge whether it’s done by the change in color (medium dark brown) and when it just starts to smoke.

2.  Remove from the heat, let cool for a minute or two before stirring in the heavy cream. If there are heavy clumps of soft ball stage honey, return it to the heat and bring to a boil, stirring constantly until the clumps melt.

3.  Cool for 5-10 minutes before adding the Tamari, and completely before putting into a container to store in the refrigerator.

Note: report from the kitchen: this was delicious over Ben & Jerry’s Vanilla Honey Greek Frozen Yogurt served with a slice of unfrosted Sesame Cake.


7 thoughts on “Burnt Honey Sauce for Ice Cream

  1. Pingback: Sicilian Strata |

  2. Pingback: Gluten-free Blackberry Buttermilk Cake with Streusel Topping | Gluten Free Gus

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