| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Ice, Cream | 1 | Servings | |
INGREDIENTS
| 1 | c | Milk |
| 4 | oz | Lavender honey |
| 2 | Egg yolks | |
| 1/2 | c | Heavy cream |
INSTRUCTIONS
Bring the milk to a boil, & add the honey. Stir & bring back to the boil. Meanwhile whisk the egg yolks in a bowl for 1 minute, add the cream, whisking until mixed. Add the boiling milk-honey mixture & whisk vigourously (you can do the last two steps in a food processor) Color it with a very little food coloring, or blueberry juice, if you must. Strain into an electric ice-cream maker, & churn & freeze until the mixture sets. Alternatively (and not as good a texture) freeze in a shallow plastic container, taking out & whisking well when half frozen. Things to serve it with: Almond tuile Red summer fruits (and a raspberry coulis) Poached pears with chocolate sauce as a filling for profiteroles or choux pastry eclairs/choc sauce File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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