Preparation:
Bring the milk to a boil, and add the honey. Stir and bring back to the boil. Meanwhile whisk the egg yolks in a bowl for 1 minute, add the cream, whisking until mixed. Add the boiling milk-honey mixture and whisk vigorously (you can do the last two steps in a food processor) Color it with a very little food coloring, or blueberry juice, if you must. Strain into an electric ice-cream maker, and churn and freeze until the mixture sets. Alternatively (and not as good a texture) freeze in a shallow plastic container, taking out and whisking well when half frozen. Things to serve it with: Almond tuile Red summer fruits (and a raspberry coulis) Poached pears with chocolate sauce as a filling for profiteroles or choux pastry eclairs/chocolate sauce. |
