Recipe courtesy Michael Meydag. Ingredients: 2 pints heavy cream
2 cups milk
4 eggs, lightly whipped
1-1/2 cups sugar
2 cups smoked honey Preparation: In an ice cream maker, add 2 pints heavy cream, 2 cups milk, 4 lightly whipped eggs, 1-1/2 cups sugar and 2 cups smoked honey. To make smoked honey, place honey in a baking dish and place the dish in a smoker with low heat. Stir occasionally. Remove honey from smoker after about 20 minutes. Servings: 8 Chef's Note: If you are squeamish about using raw eggs, you could do one of two things. You could use egg substitute, look on the packages to find out substitute amount. Or, you could cook the eggs by blending the eggs with sugar, whip to a pale yellow. Use a mixer for this. In a saucepan, bring the heavy cream and milk to a slow boil. Pour the milk into the egg mixture a little at a time to bring the temperature of the eggs up. Be careful not to scramble the eggs. Once you have added all the milk to the eggs, pour all of it back into the saucepan and put it back on the stove and bring to a simmer. Cool it before adding it to the ice cream freezer. This mixture must be cooled to the point of chilled in order for the ice cream to freeze up. Website resources for Smokin': Roasted Corn Salsa from Food TV.com Tea-Smoked Salmon with Wasabi Cucumber Remoulade with Toast Points from Food TV.com Apple Cider-Cured Smoked Salmon from Food TV.com Burnt Honey Ice Cream with War Strawberry Salad from Food TV.com Honey Ice Cream from Food TV.com Cheese Tortellini with Prosciutto and Rosemary from Food TV.com We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
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