What better finale to the July 4th celebration than homemade ice cream? Using this custard-based master recipe, it's possible to make honey flavor or four variations--Very Berry, Avocado Ginger, Minted Melon or Peach Amaretto.
Prepare the custard base a day ahead so it has plenty of time to chill. Then churn-freeze in an ice cream maker according to the manufacturer's directions.
HONEY CUSTARD ICE CREAM WITH CALIFORNIA VARIATIONS
3/4 cup mild flavored honey
3 eggs, beaten
2 cups milk
1 cup whipping cream
2 teaspoons vanilla
Combine honey and eggs in heavy saucepan. Add milk. Heat over low heat, stirring constantly, until mixture coats back of spoon, about 10 minutes. Cool.
Add cream and vanilla. Refrigerate until cold. Freeze in ice cream maker according to manufacturer's directions. Makes about 1 quart.
Very Berry: Follow master recipe, omitting vanilla and decreasing milk to 1/2 cup. Add 1 cup strawberry and 1 cup raspberry puree.
Avocado Ginger: Follow master recipe, omitting vanilla and decreasing milk to 1/2 cup. Process 1 1/2 tablespoons candied ginger in food processor until finely chopped. Add 1 large pitted, peeled avocado and 2 tablespoons fresh lime juice. Puree and add to master recipe.
Minted Melon: Follow master recipe, omitting vanilla and decreasing milk to 1/2 cup. Add 1 cup pureed honeydew melon and 2 tablespoons green creme de menthe.
Peach Amaretto: Follow master recipe, omitting vanilla and decreasing milk to 1/2 cup. Add 2 cups pureed peach and 2 tablespoons amaretto liqueur. Sprinkle with crushed amaretti cookies before serving, if desired.