Ingredients
- 1 cup whole pasteurised milk
- 1 ½ cup cream 36%
- 2 spoons sugar
- 4 spoons honey (we used from goldenrod honey but it tastes equally well with linden or polyfloral honey)
- ½ teaspoon sea salt
Directions
Beat egg yolks with sugar until white. Cook milk and temper egg yolks in it. Pour it back into saucepan and cook on medium heat stirring with balloon whisk until 75 degrees C or thick cream. If the texture of honey is solid heat it up gently (do not boil!) in order to combine it easily with yolk cream. Why is it so important to prevent it from boiling? We don’t want to lose all the vitamins that honey possesses and end up with bare fructose and glucose. What is more, boiled honey changes its flavour. After removing from heat, season with salt and stir.
Combine honey with egg yolks and milk and then with cream afterwards. In order to cool the mixture down put it into ice bath. It is also possible to put it into the fridge for 4 hours so that it freezes faster in ice cream maker. If we have the device we follow standard instructions of making ice cream. If we don’t, we pour mixture into metal mould, put it into refrigerator and stir it every 30 minutes until it freezes completely.
Important: serve the ice cream with seasonal fruits (peaches, nectarines, apricots). Don’t forget about fresh herbs like verbena, lemon balm, cinnamon basil, lemon thyme or mint.
Let’s eat! Ice cream is summer and we love summer.
Recipe: Magdalena Święciaszek, Photo: USTA Magazine
