Basic Custard Recipe
2 cups cream
1 cup milk
¾ cup sugar
1/2 cup mild honey
6 large egg yolks
1 1/2 cups milk
1 cup heavy cream
1 teaspoon vanilla extract
1. Beat the honey with the yolks until thickened and pale. Set aside.
2. Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs and honey.
3. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until slightly thickened. Do not allow to boil or eggs will scramble.
4. Remove from heat and strain into a clean large bowl. Cool slightly, then stir in the cream and vanilla. Cover and refrigerate until thoroughly cold. Freeze in your machine.
(From Joann Grohman’s family cow discussion group)
½ cup honey
6 egg yolks
1 cup raw milk
2 cups raw cream
Pinch fresh nutmeg
Beat the honey with the yolks until thick and pale. Set aside. Simmer milk and vanilla in double boiler. Whisked in eggs and honey. Stirred constantly until slightly thick. Add pecans. Chilled. Added raw cream and refrigerated before freezing. Superb. Tiny bit on the sweet side for me but just right for everyone else. Jim Scott’s honey is very, very powerful. Not sweetness but full-flavor. A milder honey would’ve been different.
I kept a bit of the chilled ice cream mixture apart and didn’t freeze it. When cooked gently in a double boiler it was like a perfect English custard (for pouring over ginger bread) or crème Anglaise.
(Adapted from Joann’s reader, above)