ニューヨーク・タイムズのインスタグラム(nytimes) - 6月17日 06時33分

The best thing about this homemade honey vanilla ice cream — aside from its taste — is that you can make it without an ice cream maker. A little cream cheese melted into a stable custard keeps this frozen treat smooth, and honey both improves its texture and adds a caramelized sweetness to the mix. @nytfood recommends using a full-flavored honey here, one with personality: Lavender flower, chestnut, linden or buckwheat are all good options. Once you’ve made your custard, simply solidify it in ice cube trays and then purée the frozen cubes in a blender or food processor. Billowy, light and deeply flavored, this is an #icecream you’ll want to make all summer long. Visit the link in our profile to get the @nytfood recipe for this #?, which was photographed by @andrewscrivani.

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