They say its National Ice Cream Month. My friend Louise of Month of Edible Celebrations always has the low down on all the food holidays. This ice cream was inspired for no special reason other than I got 6 lbs of fabulous raw organic honey from a friends father who is a beekeeper up in Mundelin and taking advantage of whats propping up in my container garden.What was I going to do with all that honey? I’m a honey fiend these past few years. I use it almost everyday either in my teas or some sort of food. Our neighbors in Sweden keep bees as well and have the most divine white creamy raw honey I slather on everything. My friends father is Russian and is using his Eastern European beekeeping techniques to produce an amazing product. I hope he turns his hobby into a business. It really is a beautiful product with a nice balanced taste.
Honey pairs well with milk, lemon and even rum. All great soothing ingredients for whatever ails you. Or these can be just uplifting in flavor. I have a mint pot with robust lemon balm and chocolate mint coming in. A cups harvest was used ads the as base for my ice cream. I love to infuse herbs into cream.
I used my new XYBoard from Verizon to jot down ideas as the recipe developed in my head and the kitchen. I really love discovering all the features and apps. I love the sleekness of this tablet and it beats dragging the laptop or the smaller Iphone into the kitchen. I can take photos,videos, post to my various social media sites, edit,get a clear nice space to work on, and do just about anything with ease. Here is an example of the sticky note feature I’m using to store my ideas and processes.
I can go on and on. Indulge me while I have some fun. So are you ready to cool down with this delightful and pleasant ice cream? The honey works surprisingly well and all the flavors just merge and scream summer. My honey is more wildflower based, so be conscious on what type of honey you use in this recipe.
Disclosure: I am participating in the Verizon Wireless Midwest Savvy Gourmets program and have been provided with a wireless device and six months of service in exchange for my honest opinions about the product.”
- 2 cups Heavy Cream
- 1 cup milk
- ¾ cups runny honey preferably wild flower
- 1 cup loosely packed lemon balm leaves washed and dried
- 1 vanilla bean split and scraped open
- 3 eggs
- pinch of salt
- 2 tablespoons dark rum
- In an pot carefully heat the cream, milk , honey, lemon balm and vanilla until it begins to simmer. Honey likes to expand and boil rapidly so carefully watch your pot so it doesn't boil over.
- Turn off heat , cover with lid, and let the mixture sit for one hour to allow the lemon balm and vanilla to infuse the cream and milk.
- Strain out the lemon balm leaves and vanilla pods with a wire mesh strainer.
- Gently reheat after one hour on medium high.
- Beat the eggs in a bowl with the pinch of salt.
- Temper the eggs (adding a little stream of the hot milk and cream liquid to the eggs while beating) .
- Take the tempered eggs and add to the milk and cream mixture. Whisk constantly until the mixture just starts to thicken.You don't want to over cook this custard. If the mixture curdles, take a immersion blender while still warm/ hot and smooth out.
- Add the dark rum and whisk.
- Turn off heat.
- Strain through a wire mesh strainer and allow to cool to room temp.
- Refrigerate until ready to use, before adding to to your frozen freezer bowl.
- Process according to your ice cream makers instructions for 25 minutes or so.