Dessert

Haacke-n-Das Ice Cream

This HoMu-made honey-mustard-flavored ice cream was created in the fall of 2006 in honor of conceptual artist (and fellow New Yorker) Hans Haacke. There is nothing like honey to cut the mustard!

Ingredients:

• 1 Quart of Half and Half
• 1 Cup of Clover Honey
• 3/4 Cup of Sugar
• 1 Dozen Egg Yolks
• 1 Heaped Tablespoon of Good-Quality French Dijon Mustard
• 1/2 Cup Yellow Mustard Seeds

Note:

Preparation:

Toast the mustard seeds in a skillet, shaking it occasionally, until fragrant. Set aside.

Pour the half and half and honey into a heavy-bottom pot and heat until scalding hot, stirring now and then to dissolve the honey. Beat the egg yolks with the sugar until frothy. Temper the yolks with a bit of the hot milk, than add the mixture to the pot. Set over a low flame and constantly stir with a spatula or wooden spoon until slightly thickened. The custard is done when it coats the back of a wooden spoon or has reached a temperature of 170º Fahrenheit. Pour custard trough a sieve into a bowl. Set the bowl into an ice bath and stir until cooled down. Fold in the Dijon mustard. Cover the bowl with plastic foil and place the custard in the refrigerator for several hours, or overnight.

Using your ice cream maker, turn the custard into an ice cream, following the manufacturer's instructions. Add the mustard seeds one minute before it is ready so they get evenly distributed through the churning process. Fill the finished Haacke'n Das into a container and store in the freezer.