Ice cream with honey and Christmas spices
5 servings
360 minutes
Ice cream with honey and Christmas spices is a true embodiment of festive spirit and culinary traditions. This dessert draws inspiration from Jewish cuisine, combining delicate cream and milk with deep notes of cinnamon, nutmeg, vanilla, and cloves. Honey adds natural sweetness and a velvety texture, while candied ginger adds a light spiciness. The complexity of its preparation is justified by the sophistication of its taste: rich, warming, slightly tangy yet incredibly smooth. This dessert is perfect for winter evenings or festive gatherings, especially when served with hot tea or aromatic coffee. Spiced ice cream is comfort in every spoonful and the warmth of traditions that connect generations around one table.
1
With the tip of a knife, slice the vanilla pod lengthwise, open it up, and scrape out all the black seeds. Set aside.
- Vanilla pod: 1 piece
2
In a thick-bottomed pot, combine cream, milk, and all spices, including candied ginger, vanilla beans, and the pod itself. Place on heat, bring to a boil, remove from heat, and let it sit covered at room temperature until completely cool.
- Cream 22%: 500 ml
- Milk 3.2%: 200 ml
- Vanilla pod: 1 piece
- Cinnamon sticks: 1 piece
- Ground nutmeg: pinch
- Carnation: 1 piece
- Candied Ginger: 10 g
3
Beat the egg yolks with sugar in a water bath until a pale yellow cream forms, add the cognac and beat until thickened and smooth. Remove from heat and continue beating for another five minutes until cooled.
- Egg yolk: 5 piece
- Sugar: 0.3 glass
- Cognac: 1 teaspoon
4
Strain the milk-cream mixture through a sieve and return it to the heat, add honey, bring to a boil again, stir, remove from heat, and gradually add to the beaten yolks while constantly and quickly stirring to avoid curdling. Return the resulting mixture to the pot, place it over medium heat, and cook while constantly stirring with a wooden spoon until the cream thickens to a consistency of liquid sour cream. While stirring, make sure to scrape the edges and bottom of the pot to prevent the cream from burning. Do not let the cream boil. Remove from heat.
- Honey: 140 g
5
Place the pot with cream in a cold water bath. To do this, fill a large bowl with very cold water and ice cubes. Place the pot with cream on top of it. Stir the cream occasionally until it cools completely. Then remove the pot from the water bath, cover tightly with a lid, and refrigerate overnight.
6
Take the ice cream out of the fridge, pour it into the freezer, and churn according to the instructions for 20-40 minutes. Transfer the ice cream to a container and place it in the freezer for at least 3 hours until fully set.
7
If there is no freezer, immediately pour the ice cream into a container and place it in the freezer. Take it out and stir the contents of the container every 20-30 minutes until it freezes.