Honey Ice Cream I

Tags: dessert - holiday - Rosh Hashanah - jewish - vegetarian - GF -
GF vegetarian - GF dessert - GF holiday - GF Rosh Hashanah - GF jewish
Active Time: 30 minutes
Passive Time: 30 minutes + overnight chill
Serves: 8

Perfectly sweetened ice cream with a great honey flavor

David Lebovitz

• Whole milk: 375 ml (1.5 cups)
• Sugar: 50 g (1/4 cup)
• Salt: pinch
  
  
• Heavy cream: 375 ml (1.5 cups)
  
  
• Egg yolks: 5
  
  
• Honey: 125 ml (1/2 cup)

• Goes great with apple cake
• You can either use 125 ml of mildly flavored honey or 90 ml (6 tbsp) of strongly flavored honey such as chestnut or buckwheat

1. In a medium saucepan, warm the milk, sugar, and salt
2. Pour the cream into a medium size bowl and set a push strainer on top. Nest this bowl into a large bowl half filled with ice and cold water to make an ice bath
3. In a separate bowl, whisk together the egg yolks. Once milk is warm, slowly pour half the warm milk into the egg yolks, whisking constantly. Scrape the warmed yolks back into the saucepan
4. Over medium heat, stir the mixture constantly with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon. Don't cook too long or you'll end up with scrambled eggs
5. Pour the custard through the strainer into the cream, stir for a minute or so until tepid, then mix in honey
6. Chill mixture overnight
7. Before churning, taste and add additional honey as desired. Freeze in ice cream maker according to its instructions