Buckwheat honey is among the most distinctive honey varieties available, and lends a beautiful, almost floral characteristic to this ice cream. As we approach berry season, this is a great top to a slice of homemade pie.
You will need:
500ml / 2C cream
500ml / 2C milk (homo is best)
1 vanilla bean
10 egg yolks
75ml / 5Tbs buckwheat honey
Method:
- scrape the vanilla bean into a pot with the cream and milk
- bring the cream mixture to a simmer
- turn off the heat and cover the pot with plastic wrap for 20 minutes
- whisk the egg yolks with the honey
- bring the cream mixture back up to a simmer
- temper the mix into the yolks and honey
- return the mixture back to the pot
- get an ice bath ready
- stirring constantly, bring the custard to 83C / 181.4F
- immediately strain the mix into a bowl over the ice bath and stir to cool
- cover with plastic wrap and refrigerate overnight
- give the custard a gentle whisk
- churn in an ice cream maker
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