Honeysuckle Ice Cream
by Matt Frye of Roots Ice Cream
For many, including myself, honeysuckles are synonymous with childhood. Plucked from the vine and removing the base of the flower to reveal a drop of “honey”. Unfortunately, it is a flavor few have the time to enjoy anymore.
Having seen multiple honeysuckle patches on John’s Island the ice cream was born. In turn, it was the first flavor to sell out. Many comments followed – all hearkening back to the same nostalgia for childhood and youth. A reminder of care free summers spent roaming the neighborhood or exploring in the woods after school.
When was the last time you ate a honeysuckle? If it has been a while go find some – they are just as good as they used to be.
2 cups milk
2 cups cream
10 egg yolks
3/4 cup sugar
1 quart of honeysuckles
1. Pick 1 quart of honeysuckles from your yard or a neighbors (with permission!)
2. Combine honeysuckles with milk and cream and let sit in the refrigerator for 48 hours to infuse the milk with the flavor of honeysuckles
3. Strain out honeysuckles and heat infused milk and cream with sugar until dissolved.
4. Beat egg yolks thoroughly and add to milk, cream, and sugar.
5. Heat until mixture coats the back of a spoon and you are able to draw a line through it with your finger (165F).
6. Pour mixture into a bowl in an ice bath to cool quickly.
7. Spin in a ice cream machine until soft serve, then freeze overnight.