Honey Ice Cream With a Kick
For this velvety, sweet ice cream with a subtle but throat-tickling kick, the chef Fany Gerson draws inspiration from her favorite honey ice cream recipe, by the cookbook author and pastry chef David Lebovitz, as well as her chile-laden childhood in Mexico. Ms. Gerson serves it as part of a Rosh Hashana feast, but it is a seasonless treat. Her toppings — chunks of creamy Manila mangoes dusted with ground red chiles, plus puffed amaranth for crunch — make it an interesting, almost sundae-like dessert. The ice cream is very soft right out of the machine, like soft serve; freeze it for at least 6 hours for something more scoopable
Yield: 1 quart
Step 1: Set a strainer over a medium bowl, then place that bowl over a large bowl of ice water. Set aside.
Step 2: Combine the milk, 2 tablespoons of the sugar and the kosher salt in a medium saucepan. Bring mixture just to a simmer, stirring to dissolve sugar. Meanwhile, in a medium bowl, whisk egg yolks and the remaining sugar until thick and pale, about 2 minutes.
Step 3: Once the milk comes to a simmer, gradually whisk ½ cup warm milk mixture into the egg mixture in a slow, steady stream. Whisk the egg mixture back into the pot, cooking over medium heat, stirring constantly with a wooden spoon or heat-proof spatula, until the custard is thick enough to coat the spoon, 2 to 3 minutes.
Step 4: Pour custard through the strainer into the prepared bowl and whisk in the cream, floral honey and 2 tablespoons of hot honey. Taste and add more hot honey, if desired. Transfer to refrigerator and chill, covered, for at least 4 hours.
Step 5: Whisk the chilled custard and pour into an ice cream maker and churn according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed. Serve ice cream on its own or with mango chunks, ground chiles and puffed amaranth.