What to do when you have 3 gems that need to be used? Make lemon curd again? Hmm… too soon for a repeat. That’s when I remembered that I also had fresh cream in the fridge. Yay, ice cream!
Well, almost. As my ice cream maker is the one that freezes the bowl and it wasn’t inhabiting the freezer due to lack of space :S
Don’t be that! To give up? Nor. Just a change of route. Isn’t ice cream good? Let’s play his Italian cousin, guys. Semifreddo presents itself to us.
For some reason I don’t know, I wanted to combine mel e cocoa beans (cocoa nibs). Almonds are fine, they’re great. It has an excellent roasted aroma, I bought it just after tasting them, of dark chocolate, in addition to the taste. The honey was completely random… I like honey, but I don’t love it. Traumas from a childhood drinking a lot of honey with that taste of mel.
I went ahead anyway, I didn’t give up even when I saw the price of the said one. Wow, honey is that expensive, right? Okay, I understand… but it was a little shock, hahahah. The discrepant difference between normal and organic is absurd.
The selection available on the market was not that varied. There was the common one, with different flowers, the organic one and the one made with orange blossoms. Well, as the main actor is honey, he needs to be from excellent quality. I opted for the orange tree!
Best possible option. Dona abelha surprised me with her product! Balanced sweetness, soft and floral taste (!). Not to mention the taste, if I had grown up with this variety… oh, things would have been different! Hahahahah
I’m biased when I say it, but look… it was great. The combination worked very well, but you have to like honey, of course!
Thanks, miss Bee!
Honey and Cocoa Ice Cream Without an Ice Cream Maker
Makes: 1 L
- 300 g fresh/pasteurized cream (ice cream; has more than 35% fat | used: 35% fat)
- 3 excited
- 1 ovo
- 150-210 g orange blossom honey
- 35 g cocoa bean (toasted and crushed; cocoa nibs)
1 cup: 250mL | 1 tablespoon: 15mL.
- Beat the cream until almost whipped cream. It should have volume, but not hard. Reserve.
- In a bowl, combine the yolks, egg, about 100g of honey (or 1/4 cup) and heat bain-marie over low heat and start whisking.
- The cream should be thick, about 3-4 minutes. Be careful not to let the eggs overcook. If it starts to get too hot, remove the bowl from the bath from time to time until it reaches the ideal point. Let it cool for about 2 minutes.
- Add a couple of good spoonfuls of the whipped cream to the honey cream and mix well. Then, pour everything over the whipped cream. This is to facilitate homogenization. Add the cocoa beans, if they are crushed too much you can process them again if you want. Remember, if it is too big, they will sink to the bottom of the container.
- Try it. To find out if the amount of honey suits your taste. In the original recipe, Nigella used 100mL (about 1/2 cup), I ended up using a little more due to the bitter almonds and the variety of honey chosen.
- If you need to add more, remove a small portion of this cream base and add the honey, mix well and return to the larger portion, mixing well. And always try it. The unfrozen base needs to be a little sweeter than usual, as when frozen the sensation of sweetness decreases due to the cold.
- Transfer to a container with a lid or an English cake pan covered with cling film. If you use the mold, cover the surface of the cream too, so you can find it there.
- Refrigerate for a good 12 hours. Serve with more honey, if desired. It became creamier and more airy, therefore softer. Don’t wait too long to serve, it tends to melt quickly.
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