This ice cream has a delicate flavor; if you prefer a deeper taste, substitute a darker honey. The recipe is from Anne Walker and Kris Hoogerhyde of San Francisco's Bi-Rite Creamery.

Anne Walker and Kris Hoogerhyde
This Story Originally Appeared On sunset.com

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Recipe Summary

prep:
30 mins
chill:
2 hrs
freeze:
20 mins
total:
2 hrs 50 mins
Yield:
Makes 1 qt. (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cream, milk, honey, and salt in a medium saucepan. Cook over medium heat, stirring often, until it just reaches a bare simmer. Reduce heat to low.

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  • Put yolks in a medium bowl. Drizzle 1/2 cup of hot cream mixture into eggs, whisking constantly. Whisk in rest of hot cream, 1/2 cup at a time. Pour mixture back into saucepan.

  • Cook over medium heat, stirring constantly with a wooden spoon, until mixture slightly thickens to the texture of heavy cream, 3 to 4 minutes.

  • Strain custard through a fine-mesh strainer into a clean bowl. Set bowl in a larger bowl of ice and cold water and let cool completely, stirring occasionally. Remove from ice bath, cover with plastic wrap, and chill at least 2 hours and up to overnight. (The colder it is, the faster it will freeze.)

  • Freeze custard in an ice cream maker according to manufacturer's instructions. Eat right away or, for a firmer ice cream, freeze at least 4 hours. Serve with Honey Roasted Figs spooned on top.

Source

Bi-Rite Creamery, San Francisco

Nutrition Facts

256 calories; calories from fat 79%; protein 3.6g; fat 22g; saturated fat 13g; carbohydrates 12g; sodium 83mg; cholesterol 204mg.
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