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Less than excellent…me, not the ice cream

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This Raspberry Honey Ice Cream uses fresh raspberries and local raspberry honey which I then turned into floats using cream soda.

I am super bad when it comes to things like being tagged or being nominated for blog awards.

I lack follow through.

Which is odd, because elsewhere in my life I am pretty good with the follow through.

I’ve been nominated for the Excellent Award several times over.

It’s not that I don’t greatly appreciate it (because I do!), it’s that I hate having to single out people.

I think this goes back to my teaching days where you are taught not to have favorites.

For, as lame as this sounds, I think that anyone who takes the time to write a food blog is pretty darn excellent.

Now granted some are more polished than others.

Some bloggers(cough, cough) spend a little more time than what they probably should on theirs…guilty as charged.

But we all started somewhere.

We all created a very friendly and supportive food blog world.

And that too me is excellent.

It’s far too warm around these parts.

The oven is seeing very little action…Summer vacation if you will.

So out came the ice cream maker to make Raspberry Honey Ice Cream.

Raspberries are on sale everywhere lately so I went for those.

I also went for honey thanks to the Food Network.

Now, normally I am not a fan of the non-cooking shows on the FN, but I got sucked into one the other day called How’d That Get On My Plate?

The subject was honey.

I sat there watching how honey was made and harvested and the many different ways that it was used.

One was cream soda.

I do not know how I have gone this long without knowing that cream soda is flavored with honey.

So that got me thinking about making a ice cream float with it.

Which got me thinking that the ice cream I would use for it should have honey in it as well.

The honey is from Anna’s Honey, right here in Washington State.

The cream soda is Thomas Kemper (another Pacific Northwest product).

The float turned out way more yummy than I could have hoped.

You could even say it was excellent.

And as always it’s a great day to buy my cookbook. 

Want More Ice Cream Recipes?

Monkey Bread Ice Cream

Pineapple Upside Down Cake Ice Cream

Peanut Butter and Pretzel No-Churn Ice Cream

Red Licorice Ice Cream

Circus Animal Cookie Ice Cream

Raspberry Honey Ice Cream

Raspberry Honey Ice Cream

Ingredients

  • For the Ice Cream:
  • 1 quart raspberries
  • 1/3 cup raspberry honey(or any honey will do)
  • 2 cups heavy cream
  • 1 cup half and half
  • 1 tsp lemon juice
  • 1- 1 ½ cups sugar(depending on how sweet your berries are)
  • 3 egg yolks
  • ¼ tsp salt
  • For the Raspberry Honey Ice Cream Floats:
  • Three scoops Raspberry Honey Ice Cream( more or less depending on the size of your glass)
  • 1 cup cream soda (I used Thomas Kemper)
  • 1 TBSP raspberry honey (or any honey will do)

Instructions

  1. For the Ice Cream:
  2. Add the yolks, sugar, and honey to a medium-size bowl.
  3. Whisk together and then set aside.
  4. Using a double boiler over medium-low heat, add the half and half, cream, raspberries and salt.
  5. Regularly whisk the mixture, heating until the temperature reaches approximately 145F. The mixture should begin to turn purple.
  6. Once the cream mixture has reached the desired temperature, slowly add about half of the mixture to the eggs and sugar while whisking vigorously.
  7. This will prevent the eggs from curdling.
  8. Once the eggs and cream have been thoroughly integrated, pour back the egg mix into the remaining cream.
  9. Whisk constantly and slowly as the mix rises in temperature.
  10. Once the temperature has reached 165-170F or when the mix evenly coats the back of a spoon.
  11. Remove from heat and add the lime juice and vanilla.
  12. Whisk them in completely and run through a sieve to remove any raspberries seeds.
  13. Move to a new container to cool.
  14. The mix can be placed in the freezer for 2 to 3 hours or, preferably, into the refrigerator overnight.
  15. Churn according to your ice cream makers instructions.
  16. After churning, place in freezer to firm up. I recommend placing a seal of plastic wrap tight against the ice cream after making it to prevent a skin from forming on the ice creams surface.
  17. Serve once firm enough.
  18. For the Floats:
  19. Take glass.
  20. Place one scoop of ice cream at the bottom of glass.
  21. Pour in honey.
  22. Add next two scoops.
  23. Pour soda over ice cream and enjoy.
© Peabody

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Comments

  2. Peabody, do you purposely having sauces gently dripping off the sides so I can drool on my keyboard?! I bet the honey in the ice cream and as the sauce just emphasizes the honey in the cream soda… yum!

    Reply

  5. Hey Pea, I totally agree on your point about how awkward it is to name names on awards… I really enjoy reading everything on my feed… Which numbers several dozen. Zoinks.
    I too did not know that about cream soda– but then again I’ve never had cream soda. I could do with that gorgeous float now, though 🙂 I love raspberries!

    Reply

  6. Ice cream (and ice cream floats)possibly make summer OK. Love the combo of raspberry and honey. Very pretty, too.
    There are so many excellent food blogs. Last time I was tagged for a meme, I just tagged the folks who had commented on my previous post. Turned out that a few were new to me, so it worked out fine, but it really is difficult to choose some for awards.

    Reply

  7. I know what you mean about follow through on awards…I am so awful at it 🙁 Even though I am thrilled when someone gives me one!

    You definitely deserve the Excellent award though…with all the excellence you whip up (and we drool over!) including this ice cream!

    Reply

  8. Peabody, I must say, I love your bog. I don’t cook nearly as much as I did pre-baby (she’s 16 months), but I look forward to getting back into it. Checking out your blog reminds me of how much I enjoy (and miss) cooking, particularly baking. Just thought I’d say hi!

    Sarida

    Reply

  10. raspberries and honey…two of my favorite things! this looks so good and i too had no idea that cream soda was flavored with honey.

    Reply

  11. I understand your point… I’m also bad with that!

    Your ice cream is making me drool! So delicious looking!

    Cheers,

    Rosa

    Reply

  24. What a delicious and different sounding float. I’ve been really craving a rootbeer float recently. I love the little spoon that goes with your dish!

    Reply

  25. Pea, this is wonderful. It’s winter here but I got myself looking for ice cream recipes at home last night – and you, amazing food bloggers from the North Hemisphere, are the ones to blame! 🙂

    Reply

  26. That all looks fantastic! I missed that episode, but I too had no idea cream soda had honey in it – which is silly of me since it is generally the only carbonated drink I like. Great idea for the floats and ice cream!

    Reply

  27. Gracie, that has got to be the most refreshing float I’ve ever seen! I haven’t had a float since I was a kid but now I want one that’s made of raspberry-honey ice cream and cream soda! YUM!

    xoxo

    Reply

  28. I’m the same about the awards and tags – I used to be good, but I’ve let a lot pass me by lately.

    I didn’t know honey was in cream soda either. And the ice cream sounds wonderful!

    Reply

  29. Hi Peabody, I was surprised to see your comment at my blog, I loved it. I don’t know if I ever wrote you here, but since the day I googled a recipes with grahmam crackers and I found your chocolate cake with graham crackers, I didn’t stop coming here. I stil didn’t have time to try any recipes yet, but I would love to one day, so I kept your blog on my list, and a couple of friends already “found” it and they love it to!
    Well, I hope I didn’t disappoint you when I said I hate math. I like it when I am able to get it, but hate it because it makes me frustraded when I don’t get it. And I wish they would teach more of real life math than a bunch of letters, equations e fractions mixed with Ys, Xs, Zs, and graphics… that’s when I get frustraded, beacause to get to my dream course I have to go through this Wall called Math.
    Well, this week was hard, and I did ok I gues, better than I expected but I just think I am to hard on myself. My husband did the same class, and he failed, than he passed it and went to the next level, and he failed again, and then passed. So if I fail one time I guess I will be ok to try one more time, this way I will be learing things twice and I am sure by some point it will be “easy” for me. But I hope I can at least get a C and just get rid of it. Math just comes easy for some people I guess. I don’t hate Math, I hate that I can get through it!
    I was going to get tutoring, but since I am working and studying and this is a summer class, I have no time for tutoring, I hardly have time to do my homework after school, I go to bed so late…
    I will see what’s going to happen.
    Thank you for your visit. I wish I lived closer to you to get some help, hehe 🙂

    Reply

  30. I haven’t had a float in ages! But you know I’m a sucker for all things ice cream so I definitely need to make one soon. I think my next ice cream flavour is going to be mint so I’ll have to figure out something to go with that…

    Reply

  32. The float looks delicious! I think I have finally been convinced that I need an ice cream maker! Especially because it is always warm here in S. Florida!

    Reply

  35. Oh, great–yet another great reason to finally invest in an ice cream maker!

    Do you mean you adapted the recipe from the blog, My Husband Cooks? I like to visit there!

    Reply

Trackbacks

  2. […] made 3 kinds. This recipe, honey raspberry, is my favorite so far. I came across this recipe at fromculinaryconcoctionsbypeabody. I don’t have a double boiler (I know I could make one but I didn’t…) so I just used […]

    Reply

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