Wild Honey Ice Cream

By corlear

Glace au Miel Sauvage

Ingredients

• 10 egg yolks
• 1 cup wild honey (available at specialty food shops)
• 4 cups scalded milk

Preparation

Step 1

In the large bowl of an electric mixer beat 10 egg yolks with 1 cup wild honey (available at specialty food shops) until the mixture ribbons when the beater is lifted. Add 4 cups scalded milk in a stream, stirring.

Transfer the custard to a heavy saucepan and cook it over low heat, stirring constantly with a wooden spoon, until it thickens and coats the spoon. Do not let the custard come to a simmer.

Transfer the custard to a metal bowl set in a larger bowl filled with cracked ice, let it cool, stirring occasionally, and chill it, covered, for at least 2 hours. Freeze the custard in an ice-cream freezer.