Desset
| Eucalyptus Honey Ice Cream |
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| You Will Need: - One 1 quart capacity ice-cream maker for this recipe. |
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| 2 tsp |
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pure vanilla extract |
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| 6 |
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large egg yolks |
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| 3/4 cup |
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eucalyptus honey |
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| 2 cups |
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whole milk |
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| 1 cup |
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heavy cream |
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| In the bowl of an electric mixer, beat the vanilla, egg yolks and honey on high until thick and lemon-colored (about one minute) - set aside. In a large saucepan, heat the milk over moderate heat just until tiny bubbles form around the edges of the pan. Gradually pour 1/3 of the boiling milk into the honey mixture, whisking constantly. Return the milk and egg yolk mixture to the remaining milk in the saucepan. Turn the heat to low and, keeping the custard below the simmering point, stir constantly with a wooden spooin in a figure-8 motion until the mixture reaches the thickness of heavy crea. Do not let it boil. For a visual test, run your finger downthe back of the spoon; if the mark holds, the mixture is sufficiently cooked. The whole process should take about 5 minutes. Remove the custard from the heat and immediately stir in the cream to stop the cooking. To achieve a perfectly smooth texture, strain the mixture through a fine-mesh sieve. Cool completely before placing the mixture in an ice cream maker. To speed cooling, transfer the cream to a large chilled bowl. Place the bowl insite a slightly larger bowl filled with ice cubes and water. Stir occaisionally. To test the tempearature, dip your fingers into the mixture. the cream should feel cold to the touch. The process should take about 30 minutes. When thouroughly cooled, transfer to an ice-cream maker and freeze according to the instructions. |
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| Recipe Source |
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From Marshall's Farm Honey website.
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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Click here for more information on Helene Marshall.
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