Holidays With Honey – Peppermint Honey French Ice Cream

peppermint ice cream

Peppermint ice cream is my favorite holiday dessert. It’s easy to make and goes perfectly with all those cookies you are baking!

Ingredients

2 1/2 cups heavy cream

1 1/2 cups whole milk

8 large egg yolks

3/4 cup honey

1/4 teaspoon salt

2 teaspoons peppermint extract

1/2 cup crushed candy canes or hard peppermint candy

Directions

Note:  An ice cream maker is necessary for this recipe.

Warm the milk, honey, and salt in a medium saucepan. Make sure the honey and salt completely dissolve.

Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top.

In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes.

Pour the custard through the strainer and stir it into the cream. Then stir until cool over the ice bath. Chill mixture thoroughly in the refrigerator.

One the mixture is thoroughly chilled, add peppermint extract, a 1/4 teaspoon at a time, tasting the mixture after each addition, until you reach the desired level of peppermint flavor.

Once chilled, freeze in your ice cream maker according to the manufacturer’s instructions.

Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the crushed peppermint candy. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.

Yield: Makes 1 1/2 quarts.

Memorial Day Recipes – Honey Watermelon Sorbet

This is a perfect light dessert for a warm holiday weekend!

Ingredients

1 cup honey
1/3 cup water
1/4 cup lemon juice
3 cups watermelon

Directions

Cook the honey, water and lemon juice together, stirring occasionally until the honey is dissolved.
Remove from heat and chill.
Cut up the watermelon and remove all seeds.
Puree in a blender or food processor.
Stir into chilled syrup.
Freeze in an ice-cream maker according to the manufacturer’s instructions.
Pack into an airtight container and store in the freezer.

 

Italian Week – Honey Lavender Gelato

This recipe is for my friends Emma and Emily, British beekeepers extraordinaire!!

Lavender is the name of their Queen bee!

Ingredients:

2 cups heavy cream
2 cups whole milk
1/2 cup sugar
2/3 cup clover (or other light) liquid honey
2 teaspoons food-quality dried lavender
2 egg yolks
4-6 trays of ice

Directions:

Heat the cream and milk in a heavy saucepan. Stir often and turn off before it boils. Add lavender. Stir. Cover and set aside for 30 minutes. Set out eggs to bring to room temperature.

Strain the milk mixture through a fine mesh strainer. Prepare an ice bath by filling a large bowl with ice and water. Set a smaller bowl inside.

Clean the pot and add the milk, honey and sugar. Heat gently, stirring the whole time until the sugar melts. Separate eggs and beat yolks with a fork or whisk until smooth. Temper the yolks by adding 1/2 cup of the hot milk to them while whisking. Slowly add the yolks to the milk mixture while stirring. Cook over low to medium heat, stirring with a wooden spoon the entire time, until it thickens and coats the back of the spoon. Make sure it does not boil or the eggs will scramble.

As soon as it reaches the point when it thickens enough to coat the back of the spoon strain immediately into the bowl in the ice bath. Stir fora couple minutes to let some of the heat escape then cool in ice bath, stirring occasionally, for 30 minutes or until chilled. Add ice to outer bowl as necessary.

Churn in an ice cream maker until thick. Transfer to 2 separate air tight containers and freeze until firm. This usually takes 24 hours.
Gelato

Honey Ice Cream

I love French ice cream, and this recipe tastes like the real thing!   It’s amazingly easy too.

Ingredients

2 vanilla beans
2 cups heavy cream
1 cup whole milk
1/2 cup honey

Directions

Flatten the vanilla beans and cut them in half lengthwise. With a small spoon, scrape out the seeds.

Place the seeds and pods in a large saucepan. Add the cream, milk, and honey. Stir to dissolve the honey.

Heat over moderate heat, stirring from time to time, just until tiny bubbles form around the edges of the pan, 3 to 4 minutes.

Remove from the heat and let steep, covered, for 1 hour.

Cover and refrigerate until thoroughly chilled (this is essential!)

Remove the vanilla pods, and stir the mixture again to blend. Transfer to an ice cream maker and freeze according to manufacturer’s instructions.