There’re 52 beehives at Beekman 1802 Farm, and nothing is sweeter (literally) than the twice-a-year honey harvest. Honey comes in all different “flavors,” depending on what type of flower the bees predominantly extract nectar from. If you make it this ice cream with dark honey, like buckwheat, you’ll get a caramel-like ice cream; or if you choose something lighter, such as Orange Blossom, you’ll get a light, delicate ice cream.
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- ¾ cup honey
- 2 teaspoons grated orange zest
- 1/2 teaspoon ground cardamom
- ¼ teaspoon salt
- 1 tablespoon +2 teaspoons cornstarch
In a large, heavy bottom sauce pan, combine 1 ½ cups of milk, the cream, honey, Orange zest, cardamom, and salt and bring to a simmer.
In a small bowl, whisk the cornstarch into the remaining ½ cup of milk. Add to the simmering cream mixture and cook, stirring constantly, for one minute, or until thickened. Let cool to room temperature.
Transfer the mixture to an ice cream machine and process according to the manufacturers’ directions. Serve right away or transfer to a freezer container and freeze. If you like, serve with a drizzle of honey.
This recipe can be found in our Beekman 1802 Heirloom Dessert Cookbook.