Douglas Fir Ice Cream & Huckleberry Sorbet Bombe

Chef Matt Bennett preparing bombe

Many Native families in the Northwest still trek to the Cascades in late summer and make a weekend of picking huckleberries together, typically in the same field year after year. Doug Fir branchletteNot many still drink Douglas fir-needle tea, as their ancestors did; here the needles add a faintly rosemary-like flavor to the ice cream inside the bombe, or “mound.” Cooking the honey mellows its flavor. With this dessert Bennett also served a bite of honeycomb and sugar cookies to whose dough he added a sprinkling of finely minced Douglas fir needles before baking.

 

 

Recipe: Toasted Honey & Doug Fir Ice Cream w/Huckleberry Sorbet Bombe

Summary: Chef Matt Bennett puts together his Toasted Honey-Douglas Fir Ice Cream and Huckleberry Sorbet Bombe for the James Beard House menu

Ingredients

  • 1 Douglas fir branchlet about 6 inches long
  • 3/4 cup honey
  • 1 quart half-and-half
  • 14 egg yolks
  • 1/2 cup sugar
  • Huckleberry Sorbet

Instructions

  1. Place branchlet and honey in a small saucep and and bring honey to a boil. Add the cream and bring it back to a boil. Remove from heat and let it rest 10 minutes (no longer, or the fir flavor will be too strong).
  2. Return the mixture to a boil.
  3. Separately, whisk egg yolks and sugar together.
  4. Slowly add the hot honey and cream mixture, whisking continuously.
  5. Return the mixture to a saucepan and heat, stirring, until mixture reaches 160? F on an instant read thermometer.
  6. Strain and chill overnight before churning in an ice cream freezer according to the manufacturer’s directions.
  7. To put together and serve as a bombe: Freeze a glass or metal bowl (or individual molds) for at least one hour.
  8. Line the inside with a layer of frozen huckleberry sorbet.
  9. Return to freezer and freeze until solid.
  10. Remove from freezer; if any sorbet has slumped to the bottom of the mold, scoop it out and press it back into place.
  11. Pack the Douglas fir-honey ice cream into the middle of the mold, smooth the top and refreeze for at least several hours. Invert and unmold.

Culinary tradition: USA (Traditional)

 

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