Put the egg white and salt in a bowl and whip into a firm meringue.
Combine fresh cream and honey in another bowl. Whip the mixture until firm peaks form. Add the egg yolk and mix.
Add the meringue into the mixture from step 3. Mix well and pour in a container. Chill in the freezer to harden.
I reduced the honey from another ice cream recipe (Recipe ID: 846505). This is because salt brings out the sweetness of the honey.
This is my favourite honey from New Zealand, "Pohutukawa honey." I recommend this because it is creamy and very delicious.
This recipe is good in an affogato (Recipe ID: 859409). Transform this ice cream into an elegant dessert.
Story Behind this Recipe
When I ate the honey ice cream, I came up with the idea that salt version might be good as well.
This is a simple ice cream, so use good quality honey and tasty salt. The texture will be soft even if you don't stir during freezing. You can use any kinds of heavy cream, but the flavour and texture is slightly changed depending on the fresh cream.