| 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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