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Machine-free Honey Ice-Cream

Posted By Alina On April 11, 2010 @ 17:59 In Beyond Eastern Europe | 68 Comments

A few days ago I discovered this amazing blog The Stone Soup [1] that suggests lots of simple recipes with the minimum of ingredients and equipment, which really appeals to me. And can you imagine - Jules, the author of this blog, possesses the secret of making ice-cream without an ice-cream machine! Isn’t this wonderful? It’s only made with cream and honey. Which means my ice-cream mixture was ready in about 10 minutes, plus about 6 hours for freezing. Or maybe 7. That’s it. I left it in the freezer overnight and it still remained soft and creamy - simply unbelievable! I really like the idea of making 100% natural (well, as natural as store-bought cream can be) ice-cream at home. Until now I’ve only experimented with different kinds of sorbet.

I couldn’t resist decorating my ice-cream with pictachios just as Jules did it - mine were slightly salted and this touch of salt worked great with the sweetness of the honey-flavoured ice-cream and the dried dates that I also used as a garnish.


My ingredients
1/2 cup buckwheat honey
2 1/2 cups cream (35% milk fat)*
Pistachios and dried dates for serving

*Jules used single and double cream (which is 45 to 48% milk fat), but unfortunately we only have “single” cream here

Serves 6-8

Jules’ original recipe [2]

Heat honey on a low heat until runny. Add 1/2 of the cream and stir until smooth.
Whip the remaining cream until soft peaks form and add to the honey&cream mixture. Stir well (I noticed that the whipped cream tended to float to the top so I needed to stir through the mixture really well).
Place the ice-cream mixture in a freeze proof container and freeze for 6-8 hours.
Serve with pistachios and dates or any other way you like.


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URLs in this post:

[1] The Stone Soup: http://thestonesoup.com/blog/

[2] Jules’ original recipe: http://thestonesoup.com/blog/2010/04/how-to-setup-a-minimalist-kitchen-part-1-things-to-avoid/

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