Wildflower Honey Ice Cream

Yield: 1 1/2 quarts (serves 12)

  • 8 each large egg yolks
  • 1/2 cup granulated sugar
  • 2/3 cup wildflower honey
  • 1 1/2 Tablespoons brandy
  • 1 Tablespoon vanilla extract
  • 1 cup milk
  • 2 cups Heavy cream

Place the egg yolks, sugar, honey, brandy & vanilla in a mixing bowl and whisk together to make a smooth mixture. It is not necessary to whip it much at all. Add 1/2 the milk and put aside for a few moments.

Meanwhile, place the other 1/2 of the milk and the cream in a sauce pan and bring just to a simmer. Stir the egg yolk mixture while slowly adding the hot milk & cream. Allow to cool and then place in the refrigerator until it is very cold.

Place the mixture in an ice cream maker and make the ice cream following the manufacturer’s instructions.

Serve the ice cream in a chilled martini glass and top with strawberries marinted in Moscato syrup.

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