Kamille og honning is

Friske kamilleblomster bruges til at infusere custard-basen til denne rige frosne dessert. Serveres med boghvedekager.

Kilde: Martha Stewart Living, maj 2013

1 time 30 minutter

30 minutter

Gør 2 1/2 quarts

Samlet tid

Forbered

Udbytte

ingredienser

2 1/2 kopper fuldmælk
1 1/2 kopper tung fløde
3/4 kop letpakket usprayede kamilleblomster, plukket over, forsigtigt nedsænket i vand og drænet på papirhåndklæder
9 store æggeblommer, stuetemperatur
1/2 kop sukker
Klem af groft salt
1/2 kop plus 2 spiseskefulde kløver honning

Kørselsvejledning

1.

Kombiner mælk og fløde i en tunge middels gryde og kog den over medium høj varme. Fjern fra varme og rør i kamille. Dæk blandingen og lad stå i 10 minutter. I mellemtiden, visp æggeblommer, sukker og salt i en stor skål, indtil grundigt kombineret.
2.

Afdæk mælkeblandingen og bring den til en barak simmer over medium høj varme. Fjern fra varme og gradvis hæld 1 kop mælkeblanding i æggeblomme, hviskende konstant. Tilsæt resterende mælkeblanding på én gang, whisking indtil bare kombineret. Lad stå indtil lidt fortykket, ca. 10 minutter. Hæld gennem en fin sigte i en skål, der er sat i en større skål isvand. Rør i honning og lad stå, omrør lejlighedsvis, indtil den er kold, ca. 15 minutter.
3.

Procesblanding i en ismaskine ifølge producentens anvisninger. Serveres straks eller overføres til en lufttæt beholder og opbevares i fryseren op til 1 uge.

One Comment

Daniel
27.04.2023 @ 04:46

As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in English.

Fresh chamomile flowers are used to infuse the custard base for this rich frozen dessert. Served with buckwheat cakes. Source: Martha Stewart Living, May 2013. 1 hour 30 minutes. 30 minutes. Makes 2 1/2 quarts.

Ingredients:
– 2 1/2 cups whole milk
– 1 1/2 cups heavy cream
– 3/4 cup lightly packed unsprayed chamomile flowers, picked over, gently submerged in water, and drained on paper towels
– 9 large egg yolks, at room temperature
– 1/2 cup sugar
– Pinch of coarse salt
– 1/2 cup plus 2 tablespoons clover honey

Directions:
1. Combine milk and cream in a heavy medium saucepan and bring to a simmer over medium-high heat. Remove from heat and stir in chamomile. Cover mixture and let stand for 10 minutes. Meanwhile, whisk egg yolks, sugar, and salt in a large bowl until thoroughly combined.
2. Uncover milk mixture and bring to a bare simmer over medium-high heat. Remove from heat and gradually pour 1 cup milk mixture into egg yolks, whisking constantly. Add remaining milk mixture all at once, whisking until just combined. Let stand until slightly thickened, about 10 minutes. Pour through a fine-mesh sieve into a bowl set in a larger bowl of ice water. Stir in honey and let stand, stirring occasionally, until cold, about 15 minutes.
3. Process mixture in an ice cream maker according to manufacturers instructions. Serve immediately or transfer to an airtight container and freeze for up to 1 week.