Special Recipes
9 Hours + Churning 1 Quart
In the midst of a hot, Maryland summer, what’s better than a nice, refreshing scoop of ice cream? This homemade ice cream is fun and easy to make and filled with the best flavors of the summer season. Perfect for a treat for the family on a hot summer day.
Ingredients
1 1/2 cups whole milk
1 1/2 cups heavy cream
1/4 cup sugar
pinch of salt
6 large egg yolks
1/2 cup clover honey
1 jar blackberry jam
Method
- In a small pot, slowly simmer the milk, cream, sugar and salt until the sugar dissolves. Remove the pot from heat.
- In a separate bowl, whisk together the egg yolks. Slowly pour around 1/4 cup of the warm milk into the egg yolks, whisking constantly. Pour the warmed egg yolks back into the saucepan and return to stove.
- Over medium-low heat, stir the mixture constantly with a wooden spoon or heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the back of the a spoon. This will be around 170F on an instant-read thermometer.
- Strain the mixture through a fine mesh strainer into a bowl. Stir for a minute or so, until tepid, then mix in the honey. Cover and chill at least 4 hours or overnight.
- Before churning, taste and add additional honey is desired. Then freeze the mixture in your ice cream making according to instructions.
- Spoon some blackberry jam into the bottom of a container. Working quickly, spoon some of the ice cream into the container then drop spoonfuls of jam randomly over the ice cream. Continue layering the jam and ice cream then press a piece of parchment against the top to fill any gaps. Cover and freeze until firm, at least four hours.