What a delight this concoction is!!
![[Image: CIMG1447.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/CIMG1447.jpg)
when I removed the ice cream from the maker, I notice balls of honey that hadn't incorporated with the ice cream (darn), so I scooped them out along with a tad of the ice cream and set them aside. After the ice cream 'seeded' as my mom used to call it, and I was ready to take a picture, I stirred up the honey (ball that hadn't incorporated) and drizzled over the dish - what a nice additional flavor.
Now, don't know whether to be really careful to drizzle oh so slowly in the the mixture as it is churning or make sure I have a little of the ball to use as a drizzle.
Anyway, you smokers out there, this is really a great little dessert.
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Here's the recipe if Ihaven't posted it already...
Smoked Honey Ice Cream
"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."
* 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. (this is how I did it, with the honey in a shallow metal pan, about 200°)
when I removed the ice cream from the maker, I notice balls of honey that hadn't incorporated with the ice cream (darn), so I scooped them out along with a tad of the ice cream and set them aside. After the ice cream 'seeded' as my mom used to call it, and I was ready to take a picture, I stirred up the honey (ball that hadn't incorporated) and drizzled over the dish - what a nice additional flavor.
Now, don't know whether to be really careful to drizzle oh so slowly in the the mixture as it is churning or make sure I have a little of the ball to use as a drizzle.
Anyway, you smokers out there, this is really a great little dessert.
-----
Here's the recipe if Ihaven't posted it already...
Smoked Honey Ice Cream
"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."
* 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. (this is how I did it, with the honey in a shallow metal pan, about 200°)
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
I've got a smoker now!
