HONEYSUCKLE ICE CREAM

Courtesy Ben Spungin, pastry chef, Marinus and Wickets at Bernardus Lodge, Carmel Valley

Spungin says this ice cream reminds him of his childhood, growing up in North Carolina. It also brings back memories for lots of diners at Marinus. Spungin has been making it every year for more than 12 years.

2 cups whole milk
2 cups heavy cream
3/4 cup granulated sugar
3 cups clean honeysuckle flowers 12 egg yolks

In a heavy-bottomed stainless steel pot, combine and heat the first three ingredi- ents: milk, cream and sugar. In the meantime, separate eggs and reserve yolks in a medium-sized bowl.

When liquid begins to boil, add the honeysuckle flowers. The flowers should be quickly submerged into the liquid and then left to stand. Within 20 seconds, the mixture should again begin to boil.

Once the mixture has begun to boil again, gently temper into yolks by pouring the liquid slowly into the yolks, whisking constantly. Strain mixture through a fine mesh strainer into a stainless metal container and chill immediately in an ice water bath, stirring gently to cool. Once cool, place into ice cream machine and follow manufacturer’s instructions.