Desserts for Every Season flouts the convention that fall desserts = warm and gooey, and instead serves up a frozen treat that gets its earthiness from buckwheat honey. With a flavor not unlike molasses, buckwheat honey is an acquired taste to some, but we can't think of a better way to earn fans than by swirling it into ice cream.
Tips & Tweaks: Buckwheat honey can be found in many natural foods markets or ordered online. This is one of those recipes where the main ingredient makes the dish; so if you can't find it, it's best to keep searching rather than try a substitution.
Excerpted from Desserts for Every Season by Jenny McCoy (Rizzoli). Copyright © 2013. Photographs by Pernille Pedersen.
- Yield:makes 1 quart
- Active time: 25 minutes
- Total time:4 hours (including chilling)
- 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.