Sunday, June 19, 2011

Honey/Maple Ice Cream

Used half-n-half, egg yolks, vanilla, sweetened with brown sugar, maple syrup, and honey.
Made a basic custard: heated the cream, added the sugars, beat the yolks, tempered with the hot cream, then stirred the yolk mixture into the hot cream. Cooked it until it coated the back of a spoon. Then poured in some heavy cream. Freeze according to your ice cream maker's directions.
Great with chocolate sauce and toasted almonds.

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