We get our honey from a Haw Creek, a local apiary. We just got a new gallon of honey yesterday. My housemate Kat who is the proud owner of a wonderful ice cream maker also just got back the lid for it, which was temporarily lost amongst her boyfriend's things. So, I thought today would be the perfect day to make honey ice cream, honey cheesecake ice cream to be exact.
I made this recipe up based on previous ice cream making experience. Let me know whether you think it's a keeper.
I'm sure some lavender would also be great in here. If you have some dried lavender you could add it to the milk before you heat it and strain it out after making the custard.
Haw Creek Honey Cheesecake Ice Cream
4 egg yolks
1 cups whole milk
1 cup heavy cream
4 oz. cream cheese
6 tbs honey
juice from 2 lemons (2 tbs)
1 vanilla bean or 1 tsp extract
1. Using a food processor, or by hand, mix cream cheese, yogurt (or sour cream or heavy cream) , honey, vanilla extract (if using), and lemon juice until smooth. Set aside.
2. Prepare an ice bath.
3. Whisk egg yolks in a large bowl until smooth. Split vanilla bean in half and scrape out seeds. Heat milk and vanilla bean pod and seeds until bubbles appear on top, but not quite boiling. Slowly whisk hot milk into eggs. (If you're not using vanilla bean, just leave it out)
4. Return to heat stirring constantly. Bring to 170 degrees F or until mixture is thick enough to coat the back of a spoon.
5. Strain into a clean bowl and place in the prepared ice bath. When cool, whisk in cream cheese mixture. Adjust for sweetness and/or lemon. Churn according to ice cream making instructions.