Making ice cream at home is tasty alternative to baking a cake or mixing up a tray of brownies and it can be even more fun. In this recipe by Mark Sapienza, buckwheat honey accents this rich preparation and matches the toasty notes of the almond sables to form a perfect desert. You can play around with the cookie cutters to make it even more fun. If rhubarb isn’t on hand, other varieties of berries will suffice.
- 2 cups milk
- 5 egg yolks
- 1/2 cup buckwheat honey
- pinch salt
- 1 cup heavy cream
- 1 1/4 cups all-purpose flour
- 5 tablespoons powdered sugar
- 3 ounces butter, softened
- 2 egg yolks
- 1/4 cup almonds, toasted and chopped
- Equal parts strawberries and rhubarbm, diced sugar, to taste
- Bring milk to a boil in a saucepan.
- In a separate saucepan, mix together egg yolks, sugar, honey and salt until color lightens.
- Add hot milk to egg mixture stirring constantly.
- Return mixture to heat and cook, stirring constantly until custard thickens.
- Set aside and let cool. When cooled, pour into a plastic container with a tight lid.
- Freeze mixture until needed.
- Preheat oven to 375 degrees.
- Sift dry ingredients on to work surface.
- Make a well in the dry ingredients and add butter, eggs yolks and almonds.
- Quickly mix together with a fork, until items are lightly combined.
- Form a ball, wrap in plastic and let rest in a cool spot for an hour.
- Roll out dough 1/4 inch thick and cut with 2 1/4 inch round cutter.
- Lightly spray or grease a baking sheet. Place cookies so they do not touch.
- Bake for about 8-10 minutes until golden brown.
- Add items with a small amount of water to a non-corrosive pan and slow cook until tender.
- With an ice cream scoop, build the dish in a small, cool bowl. Include two almond sables beside the ice cream. Garnish with a tablespoon of compote.