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Ingredients
CARAMELIZED HONEY
- 2/3 cup honey
- 1/2 tsp lemon juice
- 1 Tbsp water
CUSTARD
- 1-1/2 cups whole milk
- 3 sprigs fresh basil
- 2 egg yolks
- 1/2 tsp Kosher salt
- 1/2 cup mascarpone cheese
Ingredients
CARAMELIZED HONEY
CUSTARD
|
Rate this recipe!
|
Instructions
CARAMELIZED HONEY
- Combine honey, lemon juice, and water in a small, heavy-bottomed saucepan. Bring mixture to a simmer and cook for 8–10 minutes or until a deep amber color develops. Remove from heat and set aside.
CUSTARD
- In a medium, heavy-bottomed saucepan, bring milk and basil to a simmer. Remove from heat and allow to steep for 10 minutes. Remove basil and whisk in warm honey-lemon mixture.
- In a medium stainless-steel bowl, whisk egg yolks until smooth. Slowly temper hot honey-milk mixture into the egg yolks and add salt. Return mixture to saucepan and cook over a low flame for an additional 5 minutes, whisking constantly. Remove from heat and whisk in Mascarpone cheese until well combined. Strain mixture through a sieve and refrigerate covered until cold.
- Churn mixture in ice cream maker, following manufacturer’s instructions, until frozen.
Recipe Notes
Recipe and photo courtesy of The National Honey Board.
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