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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Honey Ice Cream: In medium saucepan, combine milk, cream, and vanilla bean.
Bring to boiling. Cover to keep warm. In small mixer bowl, beat 6 egg yolks
and 2/3 cup granulated sugar at high speed of electric mixer until thick
and lemon-colored, about 5 minutes. Remove vanilla bean from milk mixture.
Gradually beat half the milk mixture into egg mixture at low speed. Whisk
back into remaining milk mixture in saucepan. Cook over medium heat,
stirring constantly, until mixture thickens and coats the back of the
spoon. Do not boil. Remove from heat. Stir in honey until dissolved. Pour
into bowl. Press plastic wrap directly on surface of custard. Refrigerate
until cold, about 3 hours. Freeze in ice cream maker about 30 minutes, or
according to the manufacturer's directions. cover and place in freezer at
least 8 hours, or overnight until firm.
Sweet Pastry: In food processor, combine flour, sugar, and 2/3 cup butter.
Pulse with on/off turns until butter is size of peas. Add 2 egg yolks.
Pulse with on/off turns to blend, then process until dough pulls away from
sides of bowl and forms a ball. Form dough into 2 equal disc shapes. Wrap
and refrigerate several hours.
Tangy Lemon Filling: In medium bowl, whisk together 4 egg tolks and 4 eggs.
Set aside. In heavy large saucepan, combine lemon zest and juice, 3/4 cup
sugar, and 7 tb butter. Bring to boiling, stirring to dissolve sugar and
melt butter. Gradually whisk half the hot mixture in large spoonfulls into
the egg mixture. Whisk back into remaining lemon mixture in saucepan. Cook
over medium heat, whisking constantly, until mixture becomes extremely
thick and boils. Remove from heat. Pour into bowl.
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