© Jenny McCoy’s Desserts for Every Season by Jenny McCoy, Rizzoli New York, 2013. Image © Pernille Penderson.
Chef Paul Kahan of Chicago’s Blackbird introduced me to my first taste of buckwheat honey. My initial instinct was to spit it out – my 20-year-old palate was not ready for this very distinct flavor. But over that autumn season, as I spun batch after batch of this ice cream, I acquired an everlasting love for the sweet, yet savory, bite of buckwheat honey.
Buckwheat Honey Ice Cream
Author: Jenny McCoy
Makes: Makes 1 quart
- 7 large egg yolks
- 1½ cups whole milk
- 1½ cups heavy cream
- ¼ teaspoon fine sea salt
- 2 tablespoons granulated sugar
- ½ cup buckwheat honey, plus additional for drizzling (optional)
- Prepare a large bowl of ice water and set aside. Put the egg yolks in a large heatproof bowl and set aside.
- In a medium saucepan, bring the milk, cream, and salt to a rolling boil. Whisk the sugar into the egg yolks until smooth. Slowly pour the hot cream mixture over the yolks, whisking constantly. When completely combined, add the honey and whisk until dissolved.
- Strain the mixture through a fine-mesh sieve into a large, clean heatproof bowl. Place the bowl of ice-cream base in the prepared bowl of ice water and stir until cool.
- Freeze the mixture in an ice-cream machine according to the manufacturer’s directions until the ice cream has a smooth, softserve-like texture. Store in the reezer for 4 hours to harden. Drizzle buckwheat honey over the ice cream.
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