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CREAMED-HONEY ICE CREAM
Makes about 5 cups
2 cups heavy cream
1 cup whole milk
2 large eggs
3/4 cup creamed honey
•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 170ºF. (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.
Photograph by Romulo Yanes
With these days being so scorching hot, i could just melt into a bowl of homemade ice cream. I am more of an old fashioned vanilla ice cream kinda girl (never chocolate if anyone ever assume) but once in a while, a little exotic flavoured ones just make things sweeter. Craving yet?
