Spiced Honey Ice Cream for Casual Friday
Happy Friday and weekend to you! Can you believe that July is nearly over? Just one more month of summer and then we will be looking at another change of seasons. I usually love summer and it’s still had its better moments this year, but it has been so terribly hot, that its parting may not be missed by too many of us.
One of summer’s best gifts is all of the beautiful produce that makes cooking simple and refreshing during these rather warm months. We have been enjoying local chicken or meat on the grill, lots of beans in all sorts of varieties (pole beans, green beans, half-runners, greasy backs, etc.), sliced Heirloom tomatoes and Silver Queen corn. You need to get your fill while you can because it will all be gone soon. 🙁
Ice cream is another one of summer’s simple pleasures and I make lots of it during these hot days. It is easy to make, cools you off, tastes better than anything you could ever purchase at the grocery store and is a perfect ending to an evening of farm fresh food.
You might have noticed two new sponsors on my site, Honey Ridge Farms and Wild Hibiscus Flowers. I have worked with both of these companies for over a year now and am so excited to have them sponsoring Bunkycooks.
One of my favorite products from Honey Ridge Farms is their Honey Crèmes. I decided to try their Spiced Honey Crème in an ice cream recipe. It is absolutely incredible! The texture is very similar to Häagen-Dazs in that it has that same richness and creaminess. This could be our favorite flavor of ice cream so far this summer. You might also remember that I made a Sanguine Sling with the same Spiced Honey Crème. That is one mighty tasty cocktail. 😉
I have to warn you that this recipe only makes about 3 1/2 cups, so you better get your dibs in early because I can assure you it will all be gone very soon after you make it!
* Ice cream tips – If you are interested in purchasing an ice cream maker, I highly recommend this Pure Indulgence model from Cuisinart. Also, be sure to cover your ice cream very tightly with plastic wrap if you will be keeping it for longer than a few hours in the freezer. Wait until it is frozen and then press the plastic right against the top of the ice cream to avoid any air reaching it. It will last much longer that way and will not form ice crystals. Of course, if you eat it all right away, you might not need this tip!
Enjoy your weekend!
Spiced Honey Creme Ice Cream
This ice cream is rich and decadent with a subtle flavor of honey and spice.
1/2 cup Spiced Honey Creme (available from Honey Ridge Farms)
6 large egg yolks, at room temperature
1 1/2 cups milk, preferably organic
1 cup heavy cream, preferably organic
1 teaspoon vanilla extract
In a mixing bowl, beat the honey creme with the egg yolks until thickened and pale yellow.
Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the egg and honey creme. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly.
Remove from the heat and pour the hot honey custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and the vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 batch in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be quite soft. If you like it firmer, transfer to a freezer safe container and freeze at least 2 hours.
For longer storage, cover tightly against ice cream with plastic wrap and then seal again.
Inspired by a recipe from The Ultimate Ice Cream Book - Bruce Weinstein
Great pictures! Frosty cold and delicious looking, Gwen!
That is all sorts of wonderul, it was 70 here this morning at 645 am!
I need to get me an ice cream maker!! This sounds and looks perfect!
I bet that is some great ice cream!!! Enjoy your weekend Gwen . . . I’m choosing to not look at the calendar . . . Ignorance is bliss, right???
wow this looks good. I love maknig ice cream !
Cool and creamy, ice cream is summer’s great gift 🙂
oh yeah, can’t go wrong with an all yolk base… makes for one bowl of creaminess – this flavor sounds beautiful… I have not made my share of ice cream this summer, need to get busy…
Hey, question, when you were at NOLA, I know you went to one of Dickie B’s places, did you try the Crab Claw Bordelaise? I got a hankering to make it but have not had it in such a long time, trying to remember the base for the bordelaise sauce, would guess shrimp stock… with overtones of lemon flavor, almost like Manale’s BBQ shrimp… what do you think?
We had dinner at Ralph’s on the Park and lunch at Red Fish Grill. Those are both owned by Ralph Brennan. However, that Crab Claw Bordelaise sounds over the top! I will look at Ralph Brennan’s cookbook when I am back in Atlanta to see if there is a recipe for anything like that. I know they all share some family recipes in their restaurants.
BTW, I will be back in NOLA at the end of the month, so maybe I can track that dish down then! I hope you are enjoying your summer!
Perfect ice cream – and better for being in small quantities. I rarely make ice cream, maybe because I have one of those tiny French freezer the size of those wall safes found in hotel rooms but I’d love to try this!
I finally got around to making this ice cream. It’s so creamy-spicy-delish! Reminds me of eggnog! I was worried it wouldn’t be sweet, since it uses only 1/2 cup of the spiced honey creme. But it was perfect. Just the right touch of sweetness!