Honey Ice Cream with Chocolate-Honey Sauce

/ Wednesday, June 25, 2014

Just got back from Germany a few days ago, and the trip was amazing. Before I went I knew some German, but during the host family stay I realized I had so much to learn. The whole experience taught me more about the culture and language and it was the best.
Our family stay was around Ulm, and for the rest of the time we explored Munich. Both cities were laced with gorgeous historical buildings and, of course, amazing food.
(Of course, I have some pictures to share as well.)

This week's recipe was supposed to be from a cookbook I bought there. However, my egg white cookies flattened and turned to mush with the humidity. So I was sitting there with a pile of gooey egg whites and nothing to post about, but I quick found a recipe that interested me in an old cookbook my aunt gave me a while back.

First, a few trip pictures and then the recipe...


The castles were one of the best parts of the trip. This is a picture from the inside of Nymphenburg Palace which is just a bus ride from the Munich city center.


We also got the opportunity to tour the countryside and see the outskirts of the alps. Living in Minnesota where everything is flat it was breathtaking to see the massive mountains rise from the horizon.



The English Garden in Munich is one of the largest urban parks in the world, it was a great place to hang out and relax in between busy traveling days.


And now this week's recipe...
First, I wanted something frozen. It's been a while since I've done a frozen dessert, but I think the heat is demanding for one. This ice cream is actually mousse, so it requires no ice cream machine, and it is very light and airy. It's perfect for a middle of the day snack as well as a dessert.



Honey Ice Cream with Honey-Chocolate Sauce

Adapted from: Maida Heatter Book of Great Desserts
Serves 8 to 10

For the ice cream:
6 egg yolks
1 pound (1 1/2 cup honey)
2 cups heavy cream
1 tsp. vanilla

Place eggs into a medium bowl and whisk briefly. Beat honey into eggs and place bowl over a pot of simmering water. (This essentially creates a makeshift double boiler). Stir constantly with a wooden spoon until the mixture has reaches 185 degrees F. Remove from heat and place the bowl into an ice water bath. Add the vanilla and continuously stir until cool. 
Beat cream until stiff peaks form. Fold 1/3 of the cream into the honey mixture. Then, pour the honey mixture into the remaining cream and fold together. 
Pour into 2 medium sized loaf pan or a 9 x 13 square pan and freeze overnight.

For the chocolate sauce:
1 oz unsweetened chocolate, melted
1 oz semi sweet chocolate, melted
1/4 cup honey
1/2 cup heavy cream
1 Tbs grated orange rine

Combine both chocolates, honey, and cream in a medium sauce pan over medium heat and bring to a boil, whisking constantly. Reduce heat and let simmer for 2 to 3 minutes stirring occasionally. Stir in orange rind and rum. Pour into a bowl, cover and place in the refrigerator until ready to use.

When ready to use remove the sauce from the fridge and place in the microwave for 20 seconds stirring at 5 second intervals until sauce has returned to a runny consistency.






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