Salted Honey

Honey is one of my all-time favorite sweeteners. I use it to sweeten my homemade granola and often substitute it for white sugar when baking sweet treats. Living in the Pacific Northwest grants us many privileges, including amazing raw honey. Thank you so much, bees! For this ice cream, I recommend using Jacobsen’s pollen-rich blackberry honey because of its mild sweetness and subtle floral notes. Your scoops will be full of amazing honey flavor, but won’t leave your teeth hurting from too much sweetness. The salt pairs with the honey perfectly, creating a harmonious union you won't soon forget.