For the Honey Nectarine Ice cream
Step 1
In a pot, combine the egg yolks, honey, sugar and whisk until the sugar has dissolved into the eggs. Whisk in the cream and most of the evaporated milk, reserving a couple tablespoons to mix with the arrowroot powder ( reserve until later).
Step 2
Add the base to a sauce pot and heat on medium-low stirring occasionally for the first 2 minutes, then stir consistently until the mixture passes the spoon test (see video where the mixture forms a line instead of drooping).
Step 3
Remove from heat and stir in the arrowroot mixture and whisk until combined. Strain the base to remove lumps, and refrigerate or chill in an ice bath.
Step 4
Churn in an ice machine, or pour into a wide and flat storage container and freeze solid.
For the Plum Gastrique
Step 1
Add all of the ingredients except the lemon to a pot and heat on high.
Step 2
Once the liquid begins to thicken, add in the lemon juice and remove from heat. Allow to cool completely before blending or else the liquid will continue to cook and thicken after it's been blended. Once blended, transfer to a squeeze bottle and reserve until needed.
Honey Brown butter Crumble
Step 1
Whisk together melted butter, sugar, then add in the vanilla and the flour and mix until combined. Transfer to a parchment lined baking sheet and crumble the mixture onto the sheet. Bake at 350 for 12 minutes or until golden brown.
Step 2
Transfer to a parchment lined baking sheet and crumble the mixture onto the sheet. Bake at 350 for 12 minutes or until golden brown.
Watch Cody's video on this amazing recipe.
