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Joined: Jan 2006
Just saw what I'm adding to the smoker today from the Honey newsletter - sounds so yummy!!
* Exported from MasterCook *
Smoked Honey Ice Cream
5 eggs
2/3 cup sugar
1 cup heavy cream
1 cup milk
1 vanilla bean -- split
1/3 cup smoked honey -- or to taste*
To prepare ice cream base, beat eggs and sugar together in a bowl; reserve. Combine milk and heavy cream in a saucepan; scrape vanilla seeds into mixture, then add whole vanilla bean. Bring to a boil. Immediately reduce heat to low. Temper egg mixture with a little of the hot liquid. Slowly whisk tempered egg mixture into the saucepan.
Cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon. Cool. Remove vanilla bean. Pour ice cream base into ice cream maker, following manufacturer’s instructions for freezing. Add smoked honey after the mixture begins to thicken.
Notes: Yield will depend upon the amount of air a particular ice cream maker incorporates into the ice cream.
*Smoke honey over pecan chips at a low temperature for about 1-1/2 hours.
NOTES : If you want to make a fancy, melt-in-your-mouth (literally) dessert for your friends, this is the recipe for you. The smoked honey gives this sweetener an even deeper flavor profile while also giving the ice cream a smoother mouthfeel. Ice creams using honey generally have a lower freezing temperature, which results in an ice cream free of grainy ice crystals
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com