I have been infatuated with honey ice cream since the first time I tasted it at the Montgomery County Beekeeper Association Meeting I attended with my beekeeper sister-in-law Laura and brother Tom back in June! I asked for the recipe and was shocked to find out it was only 3 ingredients, sweet simplicity! Heavy Cream + Whole Milk + Honey = Honey Ice Cream – I jotted those 3 ingredients and their ratios down, not trusting my brain with this all important formula! Of course I have not fully embraced “simplicity” in all my recipes, so I pondered what I might do with this frozen honey confection! Warm summer peach pie came to mind…warm summer peach pie with a perfect scoop of ice cream melting and oozing into the gooey peach pie filling…sigh! An ice cream sundae…made with all the components of peach pie á la mode! Mmm! I wondered if I could make a pie crust sundae cup? I did, it worked and was so easy! You could use these simple pie crust cups for tons of recipes…pumpkin mousse cups, chocolate pudding cups, chicken pot pie cups….endless options, what fun!
Homemade Honey Ice Cream:
I realized I hadn’t made homemade ice cream since I was in the second grade and back then I probably only got a short turn at cranking the handle. But I was determined to try out the recipe I had gotten from the beekeeper meeting. So I borrowed my mom’s new ice cream maker and set to work. I froze the ice cream maker base for 24 hours as the directions said, mixed up my ingredients and dumped them in. Well, a half hour later all I had was a little frozen lump in a sea of my creamy mix. So, I made my own makeshift system with two bowls and layers of ice and table salt and stirred and mixed and swirled for another half hour to no avail. In a last ditch attempt, I shoved the whole mess into the freezer and stirred it every 20 minutes or so until sure enough, many hours later, I had honey ice cream. Whew, that wasn’t as easy as I thought!
The next day had us traveling to Vermont for our summer vacation. We visited the Ben & Jerry’s Factory and I pestered the poor tour guide for ice cream making secrets. I don’t think she had ever made ice cream in her life and she just looked at me like I was a loon! Ha, but I must have picked up some kind of ice cream mojo, for when I got home, I refroze that ice cream maker base for a full 48 hours and sure enough I had ice cream success!! Woo Hoo!!
Note to self: Make sure ice cream maker base is frozen rock solid and make sure your mix is really cold! Once you have that covered, turn on the machine, dump in your mix and let it churn until it’s like soft-serve. Scoop it into a container and pop it in the freezer to firm up!
Pie Crust Cups:
I decided to take a shortcut with these little creations. I figured I was making my own ice cream, so I could use refrigerated pie crust for this part of my dessert. I measured the bottom and sides of the back of a muffin tin cup. It measured 5 inches. So I found a bowl with a 5-inch diameter and used it to cut out six, 5-inch circles from the two rounds of pie crust. I laid the rounds over the upside down muffin tin cups and molded the crust, making pleats to form the cups. I baked them for 10 minutes, let them cool on the pan and presto….Pie Crust Cups!!
Peach Pie Sundae Topping:
This part of the recipe can be variable depending upon whether you like your peaches peeled or unpeeled and depending upon the ripeness level of your peaches. I love the color the peach skin adds to the topping so I left them unpeeled. My peaches were on the underripe side, so 1 tablespoon of honey to 3 peaches was a good ratio for me. If you have some super sweet, very ripe peaches you may want to adjust the honey amount.