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4 to 6 servings
2 cups whipping cream
1 cup whole milk or half and half
1/3 cup plus 3 tablespoons orange blossom honey
1 teaspoon vanilla extract
4 egg yolks
Pulp of 2 preserved lemons, or more to taste
3 to 5 drops yellow food coloring, optional
- Bring the cream, milk, honey and vanilla extract to a simmer in a medium saucepan over medium heat until hot but not boiling. Remove from heat.
- Whisk the egg yolks in a large bowl. Slowly add the cream mixture to the eggs, whisking constantly. Return the mixture back in the saucepan and cook it, stirring constantly until it thickens and coats the back of a spoon. Remove from heat. Strain the mixture into a bowl. Let cool slightly.
- Puree the preserved lemon pulp in a food processor and stir it into the custard. Add food coloring, if using. Taste and add a little more honey or preserved lemon pulp if you wish to have a stronger flavor. Transfer the mixture to an ice cream machine and churn according to manufacturer’s instructions. Freeze in a lidded container until set.
- Garnish with minced preserved lemon rind or grated lemon zest, if you wish.