I know I'm a little late for Labor Day, but I found myself craving a spicy, summer-themed flavor. We all love honey mustard, and just because it usually appears on a turkey sandwich or on a hot dog doesn't mean that it won't also make a great dessert.
This ice cream is a great combination of sharp and sweet, with the richness of the custard base cut by the honey's depth and the vinegar of the mustard. Top the ice cream with grilled peaches or nectarines for a perfect summer dessert.
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About the author:
Ethan Frisch is the chef and co-mastermind behind Guerrilla Ice Cream. He's traveled around the world (30 countries, 5 continents) and worked as a pastry chef and line cook in some of NYC's great (and not so great) restaurants. He currently lives in London, where he really misses New York City tap water.