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| Creamed Honey Ice Cream |
This delicious ice cream recipe uses creamed honey, another name for the
crystallized, or non-liquid, form of the sweetener.
Ingredients
2 cups heavy cream
1 cup whole milk
2 large eggs
3/4 cup creamed honey
Method
In a heavy saucepan bring cream and milk just to a boil. In a bowl whisk together
eggs
and honey until combined well. Add hot cream mixture to egg mixture in a slow
stream, whisking, and pour custard into pan.
Cook custard over moderately low heat, stirring constantly; until a thermometer
registers 170°F. [Do not let boil]. Pour custard through a sieve into a clean bowl
and cool. Chill custard, its surface covered with plastic wrap, until cold, at least 2
hours, and up to 1 day.Freeze custard in an ice-cream maker. Transfer ice cream
to an airtight container and put in freezer to harden.
Ice cream may be made 1 week ahead.
crystallized, or non-liquid, form of the sweetener.
Ingredients
2 cups heavy cream
1 cup whole milk
2 large eggs
3/4 cup creamed honey
Method
In a heavy saucepan bring cream and milk just to a boil. In a bowl whisk together
eggs
and honey until combined well. Add hot cream mixture to egg mixture in a slow
stream, whisking, and pour custard into pan.
Cook custard over moderately low heat, stirring constantly; until a thermometer
registers 170°F. [Do not let boil]. Pour custard through a sieve into a clean bowl
and cool. Chill custard, its surface covered with plastic wrap, until cold, at least 2
hours, and up to 1 day.Freeze custard in an ice-cream maker. Transfer ice cream
to an airtight container and put in freezer to harden.
Ice cream may be made 1 week ahead.