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Ice Cream, Honey?

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“This recipe comes from a book called 'Sephardic Flavors' and is a cross between a frozen honey mousse and a rum raisin ice cream. I believe its of Turkish origin. The cook time includes steeping and plumping time. Try it, its not as complicated it looks”
READY IN:
1hr 50mins
YIELD:
1 1/2 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine milk and vanilla and bring to a boil over medium high heat.
  2. Remove from heat and let sit for 1 hour.
  3. Meanwhile, combine raisins and rum (or water) and let stand until raisins and plumped (around 30 minutes).
  4. Remove the vanilla bean from milk and reheat it until small bubbles appear along the edges of the pan.
  5. While the milk is reheating, beat the egg yolks until thick and pale.
  6. Whisk a little of the hot milk into the yolks to temper them, then gradually stir the yolk mixture into the remaining hot milk.
  7. Simmer over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5 minutes).
  8. Remove from heat and stir in honey.
  9. Let cool.
  10. When cool, fold in creme fraiche and the raisins and any liquid.
  11. Transfer to an ice cream maker and follow manufacturer's directions-OR- Freeze in small custard cups or molds.
  12. Enjoy!

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