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Printable Recipe: Dutch Honey Cream Recipe

Ingredients

1/2 cup water

2 tablespoons lemon juice

3 tablespoons white sugar

2/3 cup honey

1 tablespoon lemon zest

1 shaker cube ice cream, softened

Directions

In a medium saucepan, combine water, lemon juice, sugar and lemon zest. Bring to a boil. Simmer for 1 hour. Remove from heat. Serve cool or room temp.

To make the lemon sherbet and lemon sauce: In a mixing bowl combine lemon ice cream, lemon sherbet and lemon sauce.

To serve: Be sure to have room in the coolers for bottle appeal!

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Comments

hommorhood04 writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly as written… I didn't have pomegranate seeds, but followed it otherwise. This is pretty decent. I followed the recipe exactly for two reasons. First, I didn't want to leave anything out--I considered it a glaze, but thinks it omitted the actual flavor. Second, I didn't have black pepper, so was going for a mustard combination instead of chocolate. But this was perfect, and perfectlyintonic. Difficulty level: 5