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. And 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.
Honey
ice cream
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.
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cream recipes, Homemade ice cream recipe
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