Honey Ice Cream Recipe
Adapted from "Local Flavors" by Deborah Madison (Broadway Press)
Deborah recommends using fresh, locally produced milk, cream and eggs - whenever possible.
1-1/2 cups whole milk
2/3 cup honey - which ever is your favorite, we think Tasmanian French Lavender
works really well
4 egg yolks
pinch of sea salt
1 cup cream
1. Heat the milk until nearly boiling, then turn off the heat. Add honey and stir - making sure the honey has dissolved.
2. Beat the egg yolk with the salt vigorously for 30 seconds, then slowly whisk in the hot milk and honey into the egg yolk mixture. Scrap everthing back into the pot in which the milk was heated. Rinse out the bowl, place a strainer over it, and set it near the stove.
3. Cook the eggs and milk over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon - should take several minutes. It is important not to let the mixture boil or the eggs will curdle. As soon as it has thickened, pour the custard through the strainer. Stir in the cream and refrigerate until cold. Freeze mixture according to the instructions of your ice cream maker.
Makes 3-1/2 cups