Temperatures are rising and while we’re still spending most time indoors, we’re craving a naturally sweet treat. In the current state of the world, more time allowances in the home can help motivate us to practice our hand at new recipes and stay balanced between work and the things for which we often don’t make time. Christiann Koepke’s Honey Rose Ice Cream is as aesthetically great as it tastes. Practice it for yourself now so that you’ve perfected it once social times are back in swing. Perhaps the best attribute of ice cream is that it’s kept frozen, so you won’t have to worry about it going bad anytime soon. Save some freezer space for this one!
1. In a medium bowl, whisk the egg yolks, set aside.
2. In a medium saucepan over medium heat, whisk the cream and milk. Stir constantly throughout the entire process to prevent scalding. Do not allow cream mixture to boil- only lightly simmer.
3. Add loose tea, and steep for 5 minutes, still continuing to stir.
4. Remove from heat. Run warm cream mixture through a fine sieve to remove loose tea. Place the mixture back on the stove immediately. Add honey. Stir.
5. Using a ladle, spoon about ¼ cup of warm, steeped cream into the egg yolks and whisk quickly to temper the yolks.
6. Slowly pour the bowl of tempered yolks into the warm cream, whisking vigorously as to prevent eggs from cooking when hitting the heat. Continue to stir constantly, until the custard is thick enough to coat the back of a spoon.
7. Remove from heat. Whisk in the vanilla and salt.
8. Transfer the mixture to a bowl or container and cover with a lid or plastic wrap. Chill completely in the refrigerator for at least 4 hours or overnight. Alternatively, you can freeze for at least 45 minutes for a fast chill prior to freezing.
9. Churn the ice cream in an ice cream machine according to the manufacturer's instructions. Transfer the mixture to a freezer-safe container, cover, and freeze until firm.
For more rose flavor, add ¼ tsp. rose water when you add the vanilla and salt.
Just before churning the ice cream, break up about ¾ cup of the honeycomb candy into rough crumbs and mix into the chilled cream.