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Milk & Honey Ice Cream
July 6, 2011
The 4th of July holiday has come and gone and now its back to the everyday grind. I always go through a little post-holiday slump, remembering that everyday can't be filled with free time, good food, friends, and fireworks. But I press on. To lift my mood I made some ice cream. And today I get to announce the winner of the Jeni's Splendid Ice Cream at Home giveaway, which puts a big smile on my face.
The milk and honey flavor was inspired by a scoop I tasted at Latte e Miele in Baton Rouge. The ice cream is just how it is described - it tastes like cold milk with swirls of honey. Achieving this flavor and consistency is actually a little tricky given that most scoops are more creamy than regular milk, but it's not too far of a stretch for me since the recipes I make do not contain eggs.
I was pleased with the result. Light and refreshing the way a cold glass of milk can cool the palate on a hot day. Enjoy!
And the winner of the Jeni's Splendid Ice Cream at Home giveaway is...[drum roll]...Megan Harris! Megan reports that she has been an ice cream fanatic since birth! I hope that she finds many favorite recipes in Jeni's book. Congrats, Megan! Please be sure to respond to my email within 48 hours or a new winner will be chosen.
Milk & Honey Ice Cream
Ice Cream base recipe by David Lebovitz, A Perfect Scoop
Makes about 3 cups
3 tablespoons cornstarch
1 cup heavy cream
2 cups whole milk
3/4 cup sugar
Pinch of salt
2 Tablespoons high-quality honey
Combine cornstarch and heavy cream in a small bowl and whisk to combine.
Combine the milk and sugar together in a saucepan and warm over medium heat. Remove from heat and slowly pour cornstarch slurry into the milk mixture, whisking to combine.
Return pan to medium heat and warm until the mixture begins to boil. Remove from heat and continue to stir for a few minutes. Pour the mixture into a bowl and let cool for about 5 minutes, stirring frequently to release the steam. Refrigerate for several hours, until well chilled.
Once chilled, pour ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. When ice cream is complete, drizzle a small layer of honey into the bottom of a plastic container (or other container for ice cream) and lightly spoon a layer of ice cream on top. Continue to alternate layers of honey and ice cream until the container is full. Do not stir or ice cream will lose the swirls of honey.
Press a sheet of plastic wrap directly onto the surface of the ice cream (to prevent ice crystals) and close with an airtight lid. Freeze until firm, at least 4 hours.
Reader Comments (1)
What a delicious recipe! I live in the UK and my favourite ice cream is a type called 'welsh honeycomb', its a basic vanilla icecream i think with swirls of caramellyhoney and chewy bits of honeycomb/caramel, oh my gosh its so divine! Anyway back to the point! Basically your recipe sounds a little similar, so refreshing and down right scrumptious, definitely saving it for when i FINALLY get an ice cream maker! :)