Sometimes recipes reflect the weather. Take Desserts for Every Season's buckwheat honey ice cream. Its earthy chill mimics fall rather well. Drizzle warmed honey on top for a sweet reprieve.
Excerpted from Desserts for Every Season by Jenny McCoy (Rizzoli). Copyright © 2013. Photographs by Pernille Pedersen.
Buckwheat Honey Ice Cream
About This Recipe
|Yield:||makes 1 quart|
|Active time:||25 minutes|
|Total time:||4 hours (including chilling)|
|Special equipment:||ice cream maker|
|This recipe appears in:||Bake the Book: Buckwheat Honey Ice Cream|
- 7 large egg yolks
- 1 1⁄2 cups whole milk
- 1 1/2 cups heavy cream
- 1/4 teaspoon fine sea salt
- 2 tablespoons granulated sugar
- 1/2 cup buckwheat honey, plus additional for drizzling (optional)
Prepare a large bowl of ice water and set aside. Put the egg yolks in a large heatproof bowl and set aside.
In a medium saucepan, bring the milk, cream, and salt to a rolling boil. Whisk the sugar into the egg yolks until smooth. Slowly pour the hot cream mixture over the yolks, whisking constantly. When completely combined, add the honey and whisk until dissolved. Strain the mixture through a fine-mesh sieve into a large, clean heatproof bowl. Place the bowl of ice-cream base in the prepared bowl of ice water and stir until cool.
Freeze the mixture in an ice-cream machine according to the manufacturer’s directions until the ice cream has a smooth, soft- serve-like texture. Store in the freezer for 4 hours to harden. Drizzle buckwheat honey or Caramel Sauce (if using) over the ice cream.