Orange-Blossom Honey Ice Cream
chef Ruben Ortega, Backstreet Café, Houston
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2 cups whole milk
2 cups heavy cream
1 teaspoon vanilla
3/4 cup orange-blossom honey (don’t use ordinary commercial honey)
6 egg yolks
3/4 cup granulated sugar
In a medium saucepan, bring the milk, cream, vanilla extract, and honey to a boil. Remove from heat and let rest for 10 minutes.
In a separate bowl whisk together the egg yolks and sugar until thick and pale. Temper the egg yolks, adding about half of the hot milk mixture. Stir and then add the egg yolks to the remaining hot milk mixture.
Put back on the fire and cook until the mixture reaches 180 degrees or coats the back of a spoon. Remove from heat, strain, and let cool. Freeze in an ice cream machine according to the manufacturer’s instructions.