Try the one and only Harvey Milk ice cream flavour with smooth honey ice cream mixed with buttery graham crackers.
The first official Harvey Milk Day—May 22, 2009—was a monumental day in San Francisco, and we knew we had to commemorate it accordingly. (We would explain who Harvey Milk was, but if you don’t know, then please close this book and kindly return it.) We were the only place given permission by the state to make official Harvey Milk ice cream, so we needed to nail it. Luckily, when we spun our first batch of honey ice cream with buttery housemade graham crackers, we knew it was a winner.
That day, we served our newfound treat at the San Francisco LGBT Community Center to hordes of happy people. Our original thought was that Harvey Milk and Honey would be an annual special, but it was so good, we teased that if enough people demanded it, we would bring it back as a regular flavour. Well, in a couple of heartbeats we were flooded with requests. Because we stick to our promises, Harvey Milk and Honey is now in our regular rotation. It’s the least we could do.
- 2 cups heavy cream
- 1 cup whole milk
- 2 tsp salt
- 3 egg yolks
- 1 cup sugar
- 1/2 cup honey, preferably raw
- 1/2 cup chopped and toasted Graham Crackers
1 Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer. In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling.
2 Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.
3 Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn’t scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2 to 3 minutes.
4 Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Stir in the honey. Let cool, stirring occasionally.
5 When the custard has totally cooled, cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacturer’s instructions. Right after spinning, fold in the chopped graham crackers. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.
Makes 1 quart.
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Excerpted from Humphry Slocombe Ice Cream Book by Jake Godby and Sean Vahey Copyright © 2012. Photography by Frankie Frankeny. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.