16 June, 2014

The Honeysuckle and the Bee

It was one of those super hot nights last summer.
Too hot to sleep.
Instead, I was wasting the soup-thick moonlit hours lingering over images,
finding inspiration but not the energy to do anything with it.
Too hot.
I paused for a long time on  Local Milk's post about honeysuckle.
It sounded like a dream.
And at this point, it was a dream.
The summer sun had long ago dried the sweet blossoms that grow like wild weeds around the perimeter of the yard.
Next year, I promised myself.

So, when the tiny flowers bloomed again come late spring,
I kept my promise.
On a particularly bright and sticky late Sunday morning I set out,
my bare legs seemingly singing out a silent siren's call to every mosquito in a ten mile radius.
But I didn't care.
I was gathering honeysuckle with intent.
I just didn't quite know what that intent was yet.
As my basket filled with fragrant blooms, my mind drifted.

Eggs. Sugar. Cream.
Such deceptively simple ingredients yielding infinite possibilities.
Ice cream it would be.
And ice cream it was.
I set forth, sans recipe, with a vague knowledge of what I was doing and a whole lot of honeysuckle.
And, you guys, it was a dream.
A perfectly captured, edible snapshot of summer.

Honeysuckle Ice Cream
4 cups honeysuckle
2 cups whole milk
2 cups heavy cream
8 large egg yolks
1/2 cup sugar
pinch of salt
Gently rinse the honeysuckle, picking out any leaves. Allow to dry on a towel.
Combine the honeysuckle flower, milk, and cream in a bowl.
Cover and let sit in the refrigerator 24 hours.
Strain the milk and cream through cheesecloth or a fine mesh strainer into a heavy saucepan.
Bring the mixture to a boil; remove from heat.
Whisk the egg yolks, sugar, and salt in a large bowl.
While still whisking, very slowly add the hot cream mixture into the bowl
(you'll want to keep whisking so you don't cook the eggs).
Return the mixture to the pan and cook over medium-high heat until a candy thermometer registers 170 degrees F.
Pour the mixture through a strainer into a large bowl.
Place the covered bowl in the refrigerator overnight or until the custard becomes chilled.
Pour the chilled mixture into the bowl of your ice cream maker and follow manufacturer's instructions.
Place finished ice cream into an air tight container and place in freezer for a couple of hours before serving.

1 comment:

ricky albert danganan said...

Hello there,
Great foods!! Thank you so much for sharing these, we are truly inspired!!! We would like to add your blog to the Top Food Blog list in www.mytaste.com/ with over 6 million users worldwide... Your blog is impressively BEAUTIFUL and deserves to be included on the Top list!!
We will feature your blog and create shout outs about your recipes to our fan pages.
MyTaste is a social platform for foodies and blogs/sites owners like you and it helps to reach more people, get more visibility from the web and share/save foods and recipes. Some of them receive at least 10,000 visits from us on a weekly basis.
If you’d like to be featured, expand your readership and JOIN TOP FOOD BLOGS, here's the link where you can add your blog to the list>> http://www.mytaste.com/top-food-blogs (Joining won't cost you any cents)
Kind regards