Lemon, Honey, and Brandy Ice Cream
This rich ice cream transforms the classic guggle muggle, a comforting drink, into a frozen dessert. The base is a custard made with milk, cream, honey, and egg yolks, infused with fresh ginger and lemon zest. Brandy is stirred into the chilled custard, while dried apricots and candied ginger macerate in more brandy overnight. The mixture is churned and the soaked fruits are folded in at the last moment before freezing.
Ingredients
- 2 cups whole milk
- 1 cup cream
- 2 teaspoons grated ginger
- 1/2 teaspoon kosher salt
- 6 egg yolks
- 1/2 cup strong honey
- Zest of 3 lemons
- 3 tablespoons plus 1/4 cup brandy, divided (recommended: Slivovitz plum brandy)
- 1/2 cup dried apricots, diced small
- 1/2 cup candied ginger, diced small
Method
- Place the milk, cream, ginger, and salt into a three-quart saucepan. Warm the mixture for 10 minutes, keeping it just below a simmer.
- Whisk the egg yolks with the honey in a bowl until well blended. Gradually pour about 1/2 cup of the warm dairy into this yolk mixture while whisking. Return everything to the saucepan and cook until the custard thickens enough to coat a spoon and leave a clear line when a finger is drawn through it. Strain the custard into a sealed container.
- Mix the lemon zest and 3 tablespoons of brandy into the strained custard. Place it in the refrigerator to chill overnight. In a separate small bowl, combine the diced apricots, candied ginger, and the remaining 1/4 cup of brandy. Refrigerate this mixture overnight as well.
- The following day, churn the chilled custard in your ice cream maker. During the final minute of churning, add the brandy-soaked fruits and any leftover liquid from the bowl. Transfer the ice cream to a freezer container and freeze for 2 to 3 hours until firm.
Nutrition (per serving)
Sodium136000 mg
Recipe details
CategoryIce Cream
Cuisinekosher
AuthorMax Falkowitz
