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Cumin and Honey Butterscotch Ice Cream

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    Cumin and Honey Butterscotch Ice Cream

    I've been on an ice cream making kick lately and someone suggested posting this over here. The recipe came from the Jeni's cookbook.

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    Cumin and Honey Butterscotch Ice Cream

    2⅔ cups whole milk
    1 tablespoon plus 2 teaspoons cornstarch
    2 ounces (4 tablespoons) cream cheese, softened
    ¼ teaspoon fine sea salt
    1 teaspoon turmeric (for color; optional)
    ¼ teaspoon ground cumin
    ½ cup honey
    1½ cups heavy cream
    ½ cup sugar
    4 drops natural butter flavoring (see Sources)

    Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese, salt, turmeric, if using, and cumin in a medium bowl until smooth. Fill a large bowl with ice and water. Cook Heat the honey in a 4-quart saucepan over medium-high heat until it begins to boil and just begins to smoke. Remove the pan from the heat and stir in about ¼ cup of the cream. Slowly add the rest of the cream, stirring until incorporated. Add the remaining milk and the sugar to the pan, bring to a boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. Chill Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes. Stir in the butter flavoring. Freeze Remove the frozen canister from the freezer, assemble your ice cream machine, and turn it on. Pour the ice cream base into the canister and spin until thick and creamy. Pack the ice cream into a storage container. Press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

    #2
    Sounds great! I’ll try this soon.

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      #3
      Well there you go, now it's a part of the continuing recipe collection here in AR !!

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        #4
        That looks & sound outstanding. I picke up a Cuisinart ice cream maker last week, new in the biz & wrapper for 8$. I will try to do this.

        Comment


        • Oak Smoke
          Oak Smoke commented
          Editing a comment
          We've had one of those for 2 years and finally used it for the first time last weekend. It worked great, and was so easy with no ice or salt to mess with. You got a great deal!

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