Honeysuckle Ice Cream and Sorbet

[jmridd]

Recently I was having a discussion with a friend/pastry cook and we got to wondering how honeysuckle sorbet and/or ice cream is made. I have searched through the forums already, and the one link to a sorbet recipe was no longer functional. Any help or insight or recipes would be greatly appreciated, thanks!

[bluechefk]

there's a recipe for honeysuckle sorbet in a book recently given to me by a friend - 'seasoned in the south' by bill smith. the procedure is to basically steep honeysuckle blossoms in water (almost 1:1, slightly less flowers than water) overnight. strain & combine with a simple syrup, then freeze.

i haven't made this yet, but have always been intrigued by the idea. can't recall the requirements/procedures for posting recipes from a published source, but if anyone can let me know how to do it, i'd be happy to post the recipe here.

[pax]

Inko's makes a bottled, unsweetened honeysuckle iced tea that is wonderful. The honeysuckle flavour is "honeysuckle extract". I'd love to know where to get some.

[KatieLoeb]

You could try contacting Capogiro Gelato here in Philly. They make the best Honeysuckle gelato ever known to man. My annual wait for Honeysuckle Moscato floats is almost over. Yay!

[ludja]

(f you don't have access to the fresh blooms you might try starting with d'Arbo's White Elderflower Syrup click

[Fibilou]

I think I would probably start by infusing some washed flower heads in milk then using this to start the custard base for the ice cream. I suppose if you were really superorganised you could try putting some flower heads in the caster sugar to bump up the flavour

[phlawless]

You could try contacting Capogiro Gelato here in Philly.  They make the best Honeysuckle gelato ever known to man.  My annual wait for Honeysuckle Moscato floats is almost over.  Yay!

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wow...I've got to try one of those!!

I do know that it takes an incredible amount of blossoms to get enough flavor. I always thought a sherbet would be the perfect frozen treat: the fat from the milk/cream would carry flavor yet not be over powered by the custard from an ice cream base.

[Fibilou]

Can I just check - is what is referred to as gelato what would be known as Ice cream in the UK ? I'm new and am still finding my way around the american names for ingredients and foods !

[rooftop1000]

Can I just check - is what is referred to as gelato what would be known as Ice cream in the UK ? I'm new and am still finding my way around the american names for ingredients and foods !

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Gelato is denser than Ice cream but has less fat.

tracey

[KatieLoeb]

You could try contacting Capogiro Gelato here in Philly.  They make the best Honeysuckle gelato ever known to man.  My annual wait for Honeysuckle Moscato floats is almost over.  Yay!

←

wow...I've got to try one of those!!

I do know that it takes an incredible amount of blossoms to get enough flavor. I always thought a sherbet would be the perfect frozen treat: the fat from the milk/cream would carry flavor yet not be over powered by the custard from an ice cream base.

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Here's what they look like when finished:

The subtle floral notes in the wine perfectly mirror the perfume of the gelato. The season for the honeysuckle gelato is short - but this may be one of my favorite applications.

I don't know how Capogiro does it, but their honeysuckle gelato is just glorious.