Evergreen Honey and Orange Ice Cream

Crème Glacée au Miel de Sapin et à l’Orange

Preparation info
    • Difficulty

      Medium

Appears in
Savoie: The Land, People, and Food of the French Alps

By Madeleine Kamman

Published 1989

  • About

If you cannot find Alpine evergreen honey, the Greek Attiki honey will do very well.

Ingredients

  • 1 quart scalding light cream
  • Rinds of 3 oranges peeled in large pithless strips

Method

Infuse the large strips of orange rind in the scalding cream at least 2 hours. Reheat the cream and in it dissolve the honey. Mix the egg yolks very well and gradually add the hot orange milk to the pan. Thicken on medium-high heat as described. Strain and refrigerate overnight. Just before churning, stir in 1 teaspoon of the orange flower water.