Honeysuckle ice cream
Honeysuckle ice cream is an unforgettable summer treat you can make with invasive Japanese honeysuckle flowers. It tastes like childhood in a spoon!
Servings 6
Equipment
- ice cream maker
Ingredients
1. For soaking honeysuckle flowers for flavor extraction:
- 1 cup organic whole milk
- 1 cup organic heavy cream
- 2.5 cups fresh honeysuckle flowers, un-rinsed
2. For sweetening and flavoring:
- 1/4 cup organic heavy cream
- 1/4 cup organic whole milk
- 1/2 cup sugar
- 1/2 tsp vanilla bean paste (alt vanilla extract)
- 1/8 tsp salt
- Optional: When serving, garnish with fresh organic Meyer lemon zest
Instructions
1. For soaking honeysuckle flowers for flavor extraction:
- Combine all ingredients from first section (milk, cream, flowers) in glass jar. Stir to mix together. Cover and place in fridge for 18-24 hours.
- When ready to combine with sweetened mixture, remove from fridge, then strain flowers. Squeeze flowers firmly to remove all liquid. Then strain again through fine mesh strainer to remove all debris.
2. For sweetening and flavoring:
- Combine all ingredients from second section (cream, milk, sugar, vanilla, salt) in small sauce pan over medium heat. Whisk regularly. Cook for ~10 minutes or until all sugar and salt is fully disolved.
- Remove from heat and let cool until lukewarm. Then combine with strained honeysuckle-cream mixture. Stir to combine. Refrigerate until cold and you're ready to make into ice cream.
- Follow instructions on your ice cream maker. Our Cuisinart takes about 20-30 minutes to make ice cream. Serve as-is once ice cream is ready or garnish with a bit of fresh lemon zest.
- If you need to store for later, use a covered 8"×4″ or smaller glass baking dish, which makes scooping easy.