Spicebush ice cream has a refreshing, peppery flavor, complemented by the mellow sweetness of honey.
Howard Lee Puckett
Makes 1 quart (4 to 8 servings)
If you don’t have your own berries to harvest, you can use Appalachian allspice (aka spicebush berries), available from www.integrationacres.com, to make this tasty treat.
• 2 cups heavy cream, divided
• 1/2 cup honey
• 1/4 teaspoon salt
• 2 cups milk
• 1 teaspoon spicebush berries, ground
• 2 teaspoons vanilla extract (optional)
1. Over medium-low heat, bring 1 cup of cream, the honey and salt to a simmer. Remove from heat and pour into a bowl.
2. Whisk in remaining cup of cream, milk, ground berries and vanilla, if using. Cover and refrigerate overnight or up to 24 hours.
3. Pour mixture into an ice cream machine and follow manufacturer’s instructions.
This recipe also appears in Leda Meredith’s Botany, Ballet, & Dinner from Scratch: A Memoir with Recipes (Heliotrope Books, 2008).
Leda Meredith is a botanist, writer and instructor at the New York Botanical Garden and the Brooklyn Botanic Garden, specializing in edible and medicinal plants. She is the author of Botany, Ballet, & Dinner from Scratch: A Memoir with Recipes (Heliotrope Books, 2008).
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