Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup honey
- 1/2 cup granulated sugar
- 6 egg yolks
- 1/4 cup bergamot orange juice
- 1 tablespoon bergamot orange zest
Special equipment needed:
- Ice cream maker
- Fine mesh strainer
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, honey, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.
2. In a separate bowl, whisk together the egg yolks until smooth.
3. Slowly pour about 1 cup of the hot cream mixture into the bowl with the egg yolks, whisking constantly to temper the yolks.
4. Pour the egg yolk mixture back into the saucepan with the remaining cream mixture, stirring constantly.
5. Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
6. Remove the mixture from the heat and stir in the bergamot orange juice and zest.
7. Strain the mixture through a fine mesh strainer into a large bowl.
8. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.
9. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
10. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
- Chilling time: 4 hours or overnight
- Freezing time: 2 hours
Temperature:
- Medium heat
Serving size:
- Makes about 1 quart of ice cream
- Serving size: 1/2 cup
Nutritional information:
- Calories: 300
- Fat: 20g
- Carbohydrates: 27g
- Protein: 3g
Substitutions for ingredients:
- Heavy cream: can use half-and-half or whole milk for a lighter version
- Bergamot orange: can use regular oranges or other citrus fruits
Variations:
- Add chopped nuts or chocolate chips for texture
- Use maple syrup instead of honey for a different flavor
- Add a splash of vanilla extract for extra flavor
Tips and tricks:
- Make sure to temper the egg yolks slowly to prevent them from curdling
- Chill the mixture thoroughly before churning to ensure a smooth texture
- Serve with fresh fruit or a drizzle of honey for added sweetness
Storage instructions:
- Store the ice cream in a freezer-safe container with a lid
- Can be stored in the freezer for up to 2 weeks
Reheating instructions:
- Allow the ice cream to soften at room temperature for a few minutes before serving
Presentation ideas:
- Scoop the ice cream into bowls or cones
- Top with fresh fruit or a drizzle of honey
Garnishes:
- Fresh fruit
- Honey
- Chopped nuts
- Chocolate chips
Pairings:
- Serve with a slice of pound cake or shortbread cookies
- Pair with a glass of sweet white wine or champagne
Suggested side dishes:
- Fresh fruit salad
- Lemon bars
- Blueberry muffins
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping
- If the ice cream is too soft, freeze for an additional hour before serving
Food safety advice:
- Make sure to cook the egg yolks to a safe temperature to prevent foodborne illness
- Store the ice cream at a safe temperature to prevent bacterial growth
Food history:
- Bergamot oranges are a type of citrus fruit that are commonly used in Earl Grey tea
- Honey has been used as a sweetener for thousands of years
Flavor profiles:
- Sweet
- Citrusy
- Floral
Serving suggestions:
- Serve as a dessert after a meal
- Enjoy as a refreshing treat on a hot day
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