You may have honeysuckles growing in your own backyard, and of course this time of year in the South you are bound to see them lining roads and climbing over fence rows. For a seasonal treat there is perhaps no more Southern way to cool off than with honeysuckle ice cream. The taste of the honeysuckle is so subtle, yet sweet and floral. Top with a blueberry-lemon sauce and you have another flavor of the season to enjoy while the picking is good!
Honeysuckle Ice Cream
3-4 cups honeysuckles
1 cup heavy cream
1 1/4 cups whole milk
3/4 cup sweetened condensed milk
1/2 tsp vanilla extract
Pick 3-4 cups of honeysuckles.
In a medium sauce pan combine honeysuckles with milk and cream and bring to a simmer. Let cool then transfer mixture to the refrigerator and let sit overnight to infuse the milk mixture with the flavor of honeysuckles.
Strain mixture through fine mesh strainer to remove honeysuckles.
Combine mixture with sweetened condensed milk and 1/2 tsp vanilla.
Pour mixture into Greville Smart Scoop Ice Cream Machine (or other ice cream maker) and churn until maker says ice cream is soft serve consistency or harder. For a firmer texture before serving let freeze overnight. Top with blueberry-lemon sauce and serve.
2 Tbsp sugar
2 lemons, juiced and zested
1/3 cup water
2 cups fresh blueberries
Whisk sugar and fresh lemon juice and zest in medium saucepan. Add water and blueberries and bring to a boil, stirring occasionally. Reduce heat and simmer 2 minutes. Remove from heat. Serve warm or at room temperature. Sauce can be made 4 days ahead. Cover and refrigerate and rewarm before using.