Ice
Cream ->Category -> Honey Ice Cream
Honey Ice Cream
Honey ice cream tastes as good as it looks. It has just four ingredients;
plump vanilla beans, heavy cream, whole milk, and honey. That's
it.
People always look for excuses
to try ice
cream recipes from the famous Patricia Well's
cookbooks. Many cooked recipes from them over the years
-- always pleased by the reliability, simplicity their ingredients,
and actually overall deliciousness. She also hosts many cooking
classes in France which most have been tempting me from afar
(start saving your pennies!).
You many be going to take
this Honey Ice Cream to our friends tonight (with some crisp
ginger cookies) packed in ice so that it doesn't melt on the
wonderful journey across the Bay Bridge towards Berkeley.
It will taste as good a few hours from now as it taste straight
out of the ice cream maker.
Patricia uses a very deep,
rust-toned Heather Honey from La Maison du Miel for Honey
ice cream recipe. It is always a hard time finding any of
Heather honey yesterday, but actually a very nice, amber desert
mesquite honey in a cupboard (I might actually opt for a bit
lighter honey next time around). The recipe couldn't be even
simpler. Heat all your ingredients and then let them steep
for an hour. Chill the mixture, and pour it into your ice
cream maker and then let it run until your ice cream is the
consistency.
This ice cream is very rich and sweet -- just
how rich or how sweet would depend in part on the type of
honey you end up using it. This isn't the sort of ice-cream
you could go to turn into a double-scoop
cone. A tiny scoop or may be two with a crispy
cookie is a nice way to end a meal.
You could make this ice cream.
It is a very simplest ice cream/gelato recipe I've ever come
across. No eggs, no cornstarch, and no thickening custards....A
great recipe to try if you want an easy way to break in which
new ice cream maker you got over the holidays.
Ingredients
2-1/2c cream
2 1g. Eggs Separated
1/2c. Honey (cherry or clover)
1tsp. vanilla
Steps
Take a separate egg, beat egg yolks and honey together. Add
the cream and vanilla and stir well. Place in quart container
and freeze. When solidly frozen, remove from container and
put in a mixing bowl. Mix until smooth. Odd beating egg white
as you mixes. Replace in container and refreeze. VARIATIONS:
Can substitute yogurt for cream. Other flavors: Add carob
flour instead of vanilla or fruits.
