I was given David Tanis's beautiful book, A Platter of Figs and Other Recipes, for my birthday. In it is a recipe for lavender honey ice cream. He uses both lavender blossoms and lavender honey to flavor his ice cream. I took his recipe and combined it with my current obsession with all things jasmine to make mine. I put honey first because it ended up being the dominant flavor, although the jasmine did come through too. I think. Next time I would use a milder honey or less of it orboth. The honey also changes how the ice cream freezes. It came out of the maker still very, very soft and I was worried that it would crystallize badly in the freezer, but it didn't. It came out creamy and smooth and luscious and sweet--just as ice cream should.
Honey Jasmine Ice Cream
makes about 1 quart
- 2 cups whole milk
- 1 Tbs. jasmine blossoms, dried
- 1 cup heavy cream
- 1 cup mild honey
- 6 large egg yolks
- 1/2 tsp. salt
- Warm the milk to just under a boil over medium heat. Turn off the heat and add the jasmine. Allow to steep at least 15 minutes, until the milk takes on a faint jasmine flavor.
- Strain the milk and return it to the pan. Add the cream and honey and warm gently.
- Beat the egg yolks with the salt. Gradually whisk in 1 cup of the warm milk mixture to temper the yolks, then add the contents of the bowl to the pan. Cook gently for 5 minutes or so, stirring diligently, until the mixture thickens slightly.
- Strain this thin custard into a large bowl and allow to cool. Chill in the refrigerator.
- Freeze the custard in an ice cream maker. Transfer to the freezer for a little while before serving. You want it a bit firmer than it comes out of the maker, but not frozen solid. If you're not serving it right away, store in the freezer and bring it out to temper before serving.