"Urban Apiaries Honey has successfully produced urban honey here in Philadelphia and brought it to market. It's an exciting project that promises to stir a new movement. Each honey is labeled by zip code. In this recipe, I use 19143 from West Philly, but you can of course use your favorite." - Coreywhat you need:
Yields about 1/2 gallon
Milk, 2 cups
Peaches, fresh, diced, 1 cup
Egg Yolks, 9 ea.
Sugar, 8 oz.
Vanilla bean, split, 1 ea.
19143 Urban Apiaries Honey, 3 oz.
Brown Butter, 4 oz.
Salt, small pinch
how you make it:
1. Over medium high heat, brown the butter and stir in the honey while still hot. Make sure to keep an eye on the butter - it goes from brown to black in seconds.
2. Combine the milk, cream, vanilla bean, and diced peaches in a sauce pan and bring just to a simmer over medium heat. Allow to simmer until the peaches are tender. Once they are tender, remove the vanilla bean and blend the mixture to puree the peaches and return to a simmer.
3. Blend the egg yolks with the sugar to make a liaison.
4. Temper the egg yolks by gradually adding about 1/3rd of the hot milk/cream/peach mixture, whisking constantly. Be careful not to scramble the eggs.
5. Mix the tempered egg mixture with the remaining hot milk mixture and cook, stirring constantly, to 180 degrees.
6. Blend in the brown butter and honey mixture and the salt.
7. Strain the mixture and cool.
8. Pour the mixture into your ice cream maker, following the directions for that particular machine.
9. Serve with fresh sliced peaches tossed in a small amount of honey.
*note- do not use frozen peaches for this recipe as the water content will form ice crystals in the ice cream.
music pairing: tosca - honey
1. Over medium high heat, brown the butter and stir in the honey while still hot. Make sure to keep an eye on the butter - it goes from brown to black in seconds.
2. Combine the milk, cream, vanilla bean, and diced peaches in a sauce pan and bring just to a simmer over medium heat. Allow to simmer until the peaches are tender. Once they are tender, remove the vanilla bean and blend the mixture to puree the peaches and return to a simmer.
3. Blend the egg yolks with the sugar to make a liaison.
4. Temper the egg yolks by gradually adding about 1/3rd of the hot milk/cream/peach mixture, whisking constantly. Be careful not to scramble the eggs.
5. Mix the tempered egg mixture with the remaining hot milk mixture and cook, stirring constantly, to 180 degrees.
6. Blend in the brown butter and honey mixture and the salt.
7. Strain the mixture and cool.
8. Pour the mixture into your ice cream maker, following the directions for that particular machine.
9. Serve with fresh sliced peaches tossed in a small amount of honey.
*note- do not use frozen peaches for this recipe as the water content will form ice crystals in the ice cream.
music pairing: tosca - honey
