Honey-Vanilla & Roasted Brussels Sprout Ice Cream

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.