Bee Sting Coffee Ice Cream

Bee Sting Coffee Ice Cream

Once upon a time, in a land called 24 years old, I worked as a barista.  Let’s just say coffee has a special place in my heart. Besides getting to learn about the proper way to foam milk, and pull shots of espresso, I also got to make a few observations.  I am a firm believer in a person’s coffee choice determining their personality. For instance, straight black coffee drinkers tended to be the minimalist type, simple, straightforward, focused. Latte drinkers were the norm, they were taking a break to enjoy the finer things in life. The espresso drinkers ranged from the practical, hardworking, type-A personalities, to concise, perfectionists; ya know, the type of people who bark their orders. Then there are the blended frappe drinkers. These people were the wild ones. Adventurous, full of energy, or they just really needed that sugar.

During my years of habitually analyzing my customer’s coffer orders, I came across this one lady who always ordered the same thing called a bee sting. Basically, it’s espresso and honey, with a dash of cinnamon (or cayenne). I remember she liked it iced, so I would have to mix together the honey, cinnamon, and espresso before adding the ice. The smell it produced was amazing. It really was a wonderful blend, that was enhanced further with the inch or so of half & half that she topped it off with. The swirl of coffee, honey, cinnamon, and cream all blended into a lovely caramel color.

For some reason this drink has stuck with me throughout the years, not that I order it often. It doesn’t quite fit my daily routine. However, while I was making my honey pots, and trying to figure out what I was going to bake, this image of swirling flavors popped into my head, and a light bulb went on; this would make a lovely ice cream flavor. Since I have never made ice-cream before I modified a recipe from Martha Stewart. She tends to know what she’s talking about.

What's your favorite cup of coffee?



Serving Size: Makes 6-8 servings


  • 1 ½ cups whole milk
  • 1 ½ cups heavy cream
  • ½ cup brewed espresso
  • 1 vanilla bean
  • 8 egg yolks
  • 1 ½ Teaspoons of cinnamon
  • ½  cup of honey
  • ½ cup of chocolate covered coffee beans , or bar of dark chocolate with coffee beans (optional)



1.) Make an ice-bath. Combine milk, cream,  the espresso, vanilla bean, honey, and cinnamon in a saucepan. Bring to a simmer over medium heat.

Meanwhile, whisk together egg yolks and remaining 1/2 cup sugar in a bowl.

Gradually whisk half the hot milk mixture into the egg-yolk mixture. Pour egg-yolk mixture into saucepan, and whisk. Cook over medium heat, whisking constantly, until thick enough to coat the back of a spoon.

Strain through a fine sieve into a heatproof bowl set in ice-water bath. Let cool, stirring occasionally. Press plastic wrap on surface of custard to prevent a skin from forming, and refrigerate 2 hours.

Freeze in an ice cream maker according to manufacturer's instructions. Add in cut up pieces of the chocolate covered coffee beans. Transfer to an airtight container, and freeze for at least 1 hour before serving.

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