Vanilla Orange Blossom Ice Cream


1 1/2 teaspoon Unflavored gelatin

2 tablespoon Cold water

1/4 cup Cold water

2/3 cup Sugar

1/4 cup Savannah Bee Company Orange Blossom Honey

2 1/2 cup Well-chilled heavy cream

1 1/2 tablespoon Vanilla

1/8 teaspoon Salt


In a small bowl sprinkle the gelatin over 2 tablespoons cold water and let soften for 15 minutes.

In a small heavy saucepan combine the sugar, Savannah Bee Company Orange Blossom Honey, and remaining 1/4 cup water. Bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and remove the pan from the heat. Add the gelatin mixture and stir until the gelatin is dissolved.

Transfer the mixture to a metal bowl set in a bowl of ice and cold water and stir until cool. Add 2 cups of the cream and stir the mixture until cold. With a mixer, beat it for 3 minutes or until thickened and almost doubled in volume.

Add the remaining 1/2 cup cream, vanilla, and salt. Beat the mixture for 30 seconds. Transfer the ice cream to a freezer and freeze until solid.

Serve with Honey Plums. Makes 1 Quart.

Recipe Courtesy of Gourmet Magazine

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