Summer is officially over but apparently not so in the Adeline & Lumiere kitchen. I can’t stop making delicious frozen goodies! This week I’ve made a beautiful creamy honey ice cream and I have to say, it’s a winner. You can really taste the sweet honey all the way through. This was my first time making actual ice cream rather than a sorbet. I wont lie, it wasn’t the easiest or quickest thing I’ve made but I’m sure there are far quicker recipes out there… but I guess that’s for me to discover next summer!
As I mentioned a few posts ago, we recently had another pickle club meet. Amongst all the goodies, I picked up a lovely jar of pears in ginger syrup. As I didn’t make these pears myself I don’t actually have the recipe to share with you, but they’re a lovely accompaniment to this honey ice cream. These two goodies would be handy to keep stored away for an impromptu dinner party.
The Adeline & Lumiere blog also has some rather exciting news. I’ve been fortunate enough to be asked to guest blog for a week on The Design Files! Wooohooo! If you’ve not heard of TDF, it’s a brilliant blog that showcases all sorts of amazing artists, interior designers, stunning Australian homes and and a wealth of Melbourne talent. As a guest blogger I’ll be posting some tasty treats every day from Monday 9th April until Friday 13th (eeeek – not that I’m superstitious or anything). I’ll be simultaneously posting all recipes on the the A&L blog at the same time. For those of you that subscribe to the blog, you may receive a few more emails next week (but you’ll love it I promise). Make sure you pop over to TDF or the A&L website next week to keep up to date.
That’s it from me this week. If you’re based in Melbourne, enjoy the sunshine! This autumn weather has been fantastic!
Honey Ice Cream
Adapted from David Lebovitz’s Perfect Scoop
1 cup whole milk
A pinch of salt
1/2 cup honey
500ml heavy cream
5 large egg yolks
1. Heat the milk, salt, and honey in a saucepan.
2. In a separate bowl, stir together the egg yolks. Add the warm milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
4. Cook over low heat, stirring constantly until the custard thickens enough to coat the spatula.
5. Strain the custard into the heavy cream then place in the freezer and remember to stir every 2-3 hours. Or alternatively, place the mixture into an ice cream machine.