1990s Recipes + Menus
Creamed-Honey Ice Cream
Makes about 5 cups
In this recipe we call for creamed honey, another name for the crystallized, or non-liquid, form of this sweetener.
February 1999
- 2 cups heavy cream
- 1 cup whole milk
- 2 large eggs
- 3/4 cup creamed honey
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In a heavy saucepan bring cream and milk just to a boil. In a bowl whisk together eggs and honey until combined well. Add hot cream mixture to egg mixture in a slow stream, whisking, and pour custard into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170ºF. (Do not let boil.)
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Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with plastic wrap, until cold, at least 2 hours, and up to 1 day. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
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