Ice cream is a time honored treat and this recipe is a twist on the traditional cool and sweet treat. A sophisticated ice cream to enjoy on any day of the year, this recipe came to the Texas Honey-bee Guild from Chef April Barney of Skyline High School’s Culinary Arts Department in Dallas. This recipe appears in Forrest Pritchard's "Growing Tomorrow."
- 1 cup Whole milk
- 3/4 cup Local honey + extra for garnish
- 6 Egg yolks
- 1/2 cup Sugar
- 1 cup Heavy cream
- 3/4 cup Bourbon
- Heat the milk in a medium saucepan over medium-high heat to the scalding point, being careful not to scorch it. Set aside.
- Using a mixer with the whip attachment, whip togetherthe honey, egg yolks, and sugar until light in color. Withthe mixer on low speed, slowly add the hot milk to the egg mixture and mix until thoroughly combined. (Be careful not to add the milk too quickly or the eggs will begin to cook.)
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon. Remove from the heat and let the mixture cool until it’s warm but not hot to the touch.
- Add the heavy cream, then the bourbon, and mix thoroughly. Transfer the mixture to a container with a lid and refrigerate until completely cooled.
- Remove the chilled mixture from the refrigerator and freeze with an ice cream machine, fol-lowing the manufacturer’s instructions.
- Drizzle with honey before serving.