A lovely almond and honey ice cream made on the basis of a creme anglaise (French custard).
A lovely almond and honey ice cream that is made on the basis of a creme anglaise (which is a lovely French custard) sweetened with honey and a wonderful unsweetened almond cream from Summerbird (it can be substituted of a similar unsweetened almond cream/almond butter from a health food store). In addition, if you like, you can add a handful of chopped almonds right before the ice cream is finished in the ice cream maker. The summer ice cream goes perfectly with a strawberry pie or a light chocolate cake.
Photo and recipe are from Morten Heiberg from the book Heibergs is
For 6–8 people (approx. 820 g finished ice cream)
This is what you need
- 250 g sweet milk
- 250 g heavy cream
- 1 bunch flake salt
- 130 g honey
- 100 g egg yolks (approx. 6)
- 125 g unsweetened almond cream from Summerbird
Accessories
- 6-8 almond tuiles
- Caramelized almonds
- Toffeesauce
- Fresh raspberries
How to do it
Pour milk, cream and salt into a smallthick-bottomed saucepan. Heat it to boiling point. Whisk egg yolks and honey together lightly in a bowl.
First pour some of the hot milk cream into the beaten egg yolks while constantly whisking to get used to the heat. Then pour in the rest of the warm milk cream.
Pour it all back into the pot. Allow the cream to thicken under low heat and stir constantly with a rubber utensil until it reaches a temperature of 85°C. The cream must NOT boil! Use a digital thermometer to check the temperature.
When the cream has reached 85°C, immediately pour it through a sieve into a bowl.
Add the almond cream and process with a hand mixer to ensure that the mixture is completely smooth. Place the bowl in an ice-cold water bath and quickly cool the mixture to approx. 4 °C with regular stirring. If necessary, change the water so it is always cold. Pour the mixture into a tightly sealed container and refrigerate until completely cold.
Pour the mixture into the ice cream maker and start the ice cream process. It will take approx. 45 min. for the ice cream to be completely finished. Keep an eye on the end, so that you have time to take the ice cream out as soon as it is finished, otherwise it will be difficult to get all the ice cream out as it hardens quickly. When it is finished, it will have a firm and fine structure à la soft ice cream.
Keep the ice cream in a tightly sealed container in the freezer until serving. You can also shape the ice cream into serving forms by taking the soft ice cream from the ice cream machine straight into the serving forms and then put them in the freezer. Let them freeze for at least 3-4 hours, preferably longer. Take the ice cream out of the freezer 15-20 minutes before serving and turn them out of the molds by dipping them lightly in lukewarm water to make the ice cream easier. You can also use soft silicone molds, they are super easy to get the ice out of, even without using water. Garnish with almond tuiles, chopped caramelised almonds, caramel sauce and fresh raspberries. Serve immediately.