Honey Cherry Ice Cream For National Honey Month | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Honey Cherry Ice Cream For National Honey Month | The Nibble Webzine Of Food Adventures
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RECIPE: Honey-Cherry Ice Cream For National Honey Month

[1] Honey ice cream with a luscious cherry swirl. The recipe is below (all photos © Vermont Creamery).

[2] Some people love their ice cream in a dish, others in a cone.

[3] Crème fraîche is packaged in eight-ounce tubs. You’ll have to resist eating the contents with a spoon!


A few years ago, we created a list for National Honey Month, September: 30 ways to use honey.

It included drizzling honey as an ice cream topping, but it did not include making honey ice cream.

Today, we remedy that oversight with this “gourmet” recipe for Honey Crème Fraîche Ice Cream With A Cherry Swirl, from Vermont Creamery.

Crème Fraîche is a French-style cultured cream that is more delicate and elegant than its American counterpart, sour cream.

The rich taste and cooking advantage of crème fraîche (it doesn’t curdle when added to heated recipes, as yogurt does) bring a depth of flavor and a smooth texture to baked goods, dips, sauces and soups.

Plus the ice cream recipe below, of course!
> The Different Types Of Honey

> The History Of Honey

> What Is Creme Fraiche

Ingredients For The Cherry Swirl

  • 1 cup dark sweet cherries, thawed, if frozen
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • Pinch salt
  • 1 teaspoon freshly grated lemon zest
    For The Ice Cream

  • 6 large egg yolks
  • 1/3 cup honey
  • 2 tablespoons sugar
  • 2/3 cup whole milk
  • 2/3 cup heavy whipping cream
  • 1/8 teaspoon salt
  • 1 teaspoon freshly grated lemon zest
  • 1/2 cup Vermont Creamery Crème Fraîche

    1. COMBINE the cherries, 2 tablespoons sugar, lemon juice and pinch of salt in a small saucepan. Simmer about 10 minutes, stirring occasionally and mashing the cherries until jammy. Stir 1 teaspoon of lemon zest into the mixture. Transfer to a small bowl; cover and refrigerate.

    2. PLACE a mesh strainer over a medium bowl. Fill a large bowl halfway with ice water. Nest the medium bowl in the larger bowl filled with ice water. Set aside. In another medium bowl…

    3. WHISK together the egg yolks, honey, and 2 tablespoons of sugar. Set aside.

    4. COMBINE the whole milk, whipping cream and 1/8 teaspoon salt in a large saucepan. Cook over medium heat, stirring frequently, until hot but not boiling. Gradually whisk the hot milk mixture into the yolk mixture.

    5. RETURN the mixture to the saucepan. Cook, stirring constantly, until the temperature reaches 170°F. Pour through the strainer into the bowl nested in ice water. Stir in the lemon zest. Whisk occasionally until the custard is cooled down. Cover and chill completely.

    6. CHURN according to the ice cream machine manufacturer’s directions. When churned and frozen, gently fold in the crème fraîche (the crème fraîche will freeze in small pieces). Gently swirl in the cherry jam. Freeze until ready to serve.



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