From Namita Koppa. Email her at namita[AT]borderstan.com.
I love October.
This may or may not have to do with the leaves changing colors, with the humidity finally abandoning us, with the slew of birthdays of friends and family, with an excuse to eat candy and dress in costume for at least one day, or with the abundance of apples at every corner of Borderstan’s farmers’ markets.
With the weather getting cooler and the night starting earlier, I find myself hunkering down with every creature comfort at my disposal: woolen socks, light sweaters, and hot tea sweetened with honey.
The summer of 2012 was tough, gastronomically speaking. I managed to have a series of culinary disasters, turning what should have been a delicious peach-gingersnap ice cream into a gelatinous mess. One evening, I burned rice… in a pre-set rice cooker. The summer gazpachos I had thoughtfully planned turned out to have too much salt or too little heat. Finally, in mid-September, I shamed myself by over-roasting zucchini, winding up with a baking tray full of burnt vegetable.
Thank goodness it is autumn now. Perhaps because this is my favorite time of year, my cooking mojo is finally returning. Last weekend, three of my friends celebrated birthdays and as is tradition, I delivered ice cream to their parties. Tired of fruit and chocolate and inspired by the crisps and crumbles of late summer, I decided on this honey ice cream. Enjoy!
Honey Ice Cream
- 3 cups half and half
- ½ vanilla bean, split
- 1 pinch sea salt
- ½ cup honey
- In a small saucepan, combine the half and half, ½ vanilla bean, sea salt, and honey.
- Heat on medium heat just until it starts to simmer, then remove from heat and let cool to room temperature.
- Transfer to an air-tight container, and let chill in the refrigerator.
- Once chilled, remove the vanilla bean and pour into your ice cream maker, freezing according to manufacturer’s instructions.
- The ice cream will be soft-serve texture once it runs through the ice cream maker; to get a more frozen texture, place in an air-tight container and freeze for at least 4 hours before serving.