Honeysuckle Icecream

[onyx]

1 pint milk
1 cup honeysuckle flowers
5 ounces heavy cream
3 eggs
6 ounces granulated sugar
Pinch of salt

In saucepan, bring milk and flowers to simmer over medium heat. Remove from heat and let sit 10 minutes. Strain through fine-mesh sieve and transfer to separate saucepan. Add cream and bring to simmer. In bowl, whisk together eggs and sugar until pale and increased in volume. Temper egg mixture by adding one-third of hot milk mixture while whisking constantly. Whisk tempered egg mixture back into remaining hot milk mixture and place over medium heat, stirring constantly until mixture is thick enough to coat back of wooden spoon. Stir in salt. Remove from heat and cool over ice bath. Cover and refrigerate 24 hours. Transfer to ice cream machine and freeze according to manufacturer's instructions. Store in freezer until ready to serve.

recipe source

[AlphaDog]

Mmmm...

I think I'll try that next spring. Thanks! Sounds great!!

[onyx]

you're welcome sounds like a plan to me! i love honeysuckles.. so fragrant

[trudy]

I've saved this one to try in the spring when the honeysuckles are blooming.