Honey-Pistachio Ice Cream
Last year, my lovely and delectable husband decided that 'we' should get an ice cream machine. This was at the beginning of a serious effort on my part to cut down on the sweets and lose a bit of weight for summer so I wasn't particularly enthusiastic about the whole idea. As is usually the case when Drew sets his mind on something, he beat me down (figuratively) and we ordered our machine and a recipe book from Amazon. Drew was so excited to try some recipes and I thought he might make something in the kitchen more daring than a cheese crisp. As it turns out, Drew's plan for the ice cream machine was place orders with me when he fancied a flavour. He still has yet to make so much as a scoopful, which is fine with me, as I'm rediculously territorial about my kitchen.
Despite having to be careful to restrict myself to one small scoop, I'm so thrilled that Drew convinced me to buy that machine, because it has been so much fun experimenting with different flavours. Last year's best successes were rhubarb crumble and custard and variations on sea salted caramel and pralines.
Our machine has put away for much of the winter for obvious reasons but was brought out the other day to make this delightfully light and subtle ice cream made with thyme blossom honey and pistachios. The slightest hint of orange flower water enhances the subtle flavour of the honey without being old lady floral.
While lovely by itself, it struck me today that it might be lovely with the banana and chocolate cake I made the other day and I was so right. As a dessert they were a lovely pairing, which I would serve as a finish to a summer dinner, perhaps with the cake still a little warm.