Greek Tahini Honey Ice Cream Food

LAVENDER-HONEY ICE CREAM

Steps:

• Beat the egg yolks stiff with the sugar and salt.
• Add the milk in a slow, steady stream. Stir in the honey.
• Cook the mixture lightly.
• Cool. Chill. Freeze. Garnish.

BLACKBERRY AND HONEY ICE-CREAM

Steps:

• Heat milk in a saucepan and bring almost to the boil.
• Combine egg yolks and sugar in a bowl and whisk until thick and pale, then gradually whisk in hot milk.
• Return mixture to pan and stir over low heat for 2 minutes or until mixture thickens enough to coat the back of a wooden spoon. Do not boil.
• Remove from heat, add honey, then strain through a fine sieve into a bowl and cool.
• Add cream and blackberries.
• Pour into an ice-cream machine and churn according to manufacturer's instructions.
• Freeze ice-cream until required.

LAVENDER-HONEY ICE CREAM

Steps:

• In a small saucepan, heat the honey and 2 tablespoons of the lavender; once warm, remove from the heat and set aside to steep at room temperature for 1 hour.
• Warm the milk, sugar, and salt in a saucepan.
• Pour the cream into a large bowl and set a mesh strainer on top.
• Pour the lavender-infused honey into the cream through the strainer, pressing on the lavender flowers to extract as much flavor as possible; discard the lavender and set the strainer back over the cream.
• In another bowl, whisk the egg yolks; slowly pour the warm mixture (step 2 mixture) into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
• Pour the custard through the strainer and stir it into the cream.
• Add in the remaining 2 tablespoons lavender flowers and stir until cool over an ice bath.
• Chill the mixture overnight in the refrigerator.
• The next day, before churning, strain the mixture, again pressing on the lavender flowers to extract their flavor.
• Discard the flowers, then freeze the mixture in your ice cream maker according to manufacturer's directions.

SPANISH SAFFRON HONEY ICE CREAM

Steps:

• Put the milk and saffron in a saucepan and heat, stirring a few times, until bubbles appear at the edge. Set aside to infuse for 20 minutes.
• In a heatproof bowl, whisk the egg yolks and sugar until light and creamy.
• Beat the milk into the egg mix, then place the bowl over a pan of barely simmering water (the bowl shouldn't touch the water) and stir until the custard coats the back of a spoon.
• Remove from the heat, stir in the honey and cream, cover the surface with clingfilm or greaseproof paper to prevent a skin forming, and leave to cool.
• Strain through a fine sieve and churn in an ice-cream maker according to the instructions.
• Scrape into a plastic container and cover the surface with greaseproof paper. Freeze for at least a couple of hours. Remove from the freezer about 15 minutes before serving.

CINNAMON HONEY ICE CREAM

Steps:

• Heat milk in a two-quart saucepan over medium heat, but do not boil; stir in cinnamon, honey and salt.
• Pour about 1/2 cup hot milk into eggs and beat with a whisk; pour eggs into saucepan with remaining milk mixture.
• Cook and stir over medium-low heat. Stir in cream and vanilla. Refrigerate overnight or until cold. Freeze in ice cream maker according to manufacturer's directions.

HONEY-GINGER ICE CREAM

Steps:

• In a large sauce pan combine cream, milk, brown sugar, honey and freshly grated ginger. Warm over medium heat to infuse the honey and ginger into the cream.
• Place egg yolks in a stainless steel bowl and whisk to combine.
• Slowly whisk hot cream into egg yolks.
• Strain mixture through a fine sieve and chill over an ice bath.
• Once the ice cream base is chilled, process in an ice cream machine according to the manufacturer’s instructions and then freeze.

GREEK TAHINI & HONEY ICE CREAM

Steps:

• Pour all of the ingredients into a large bowl and stir well with a wooden spoon. Taste and adjust flavoring accordingly.
• Cover and refrigerate for at least 4 hours or overnight.
• Assemble your ice cream maker and pour the chilled mixture into the frozen bowl and process for 25 minutes.
• Put the ice cream into covered container and place in the freezer for at least 2 hours to set.
• Serve drizzled with honey and sprinkled lightly with sesame seeds.