Burnt Honey Ice Cream
Ingredients
9 LARGE EGG YOLKS
1/4 CUP GRANULATED SUGAR
1/2 CUP LOCAL HONEY
2 CUPS HEAVY CREAM
1 CUP WHOLE MILK
1 CUP CREME FRAICHE, CHILLED
1 TEASPOON KOSHER SALT
Directions
- HEAT HONEY IN A LARGE SAUCEPAN OVER MEDIUM HEAT. COOK UNTIL THE HONEY BECOMES AMBER IN COLOR, ABOUT 6-8 MINUTES.
- IN A SEPARATE SAUCEPAN, HEAT THE HEAVY CREAM AND MILK OVER MEDIUM HEAT UNTIL WARMED THROUGH; DO NOT BOIL. SLOWLY ADD THE CREAM TO THE DARKENED HONEY IN BATCHES, STIRRING CONSTANTLY. RETURN MIXTURE TO A SIMMER AND REMOVE FROM THE HEAT.
- IN A MEDIUM BOWL, WHISK TOGETHER THE EGG YOLKS AND SUGAR. POUR THE HONEY MIXTURE INTO THE EGG MIXTURE, WHISKING CONSTANTLY. POUR THE EGG MIXTURE BACK INTO THE SAUCEPAN. NOW, HEAT THE ICE CREAM BASE OVER ME-DIUM-LOW HEAT, WHISKING CONTINUOUSLY, UNTIL IT COATS THE BACK OF A WOODEN SPOON.
- POUR THE ICE CREAM BASE THROUGH A MESH STRAINER INTO A LARGE BOWL. STIR IN THE CRÈME FRAICHE AND SALT. CHILL THE MIXTURE IN AN ICE-BATH AND ONCE THE MIXTURE IS ROOM TEMPERATURE, COVER, AND REFRIGERATE FOR 1 HOUR.