Finish the night off right with an ice cream that earns it’s name. This Sexy Spices & Wildflower Honey Ice Cream has 6 powerful aphrodisiacs in it that will help end the meal the right way.
Dessert is already thought of as the sexiest part of a meal, and this Sexy Spices & Wildflower Honey Ice Cream certainly is sexy. Made from a rich vanilla and honey custard, then finished with 6 potent aphrodisiac spices, this ice cream will have you licking every drop from the spoon.
Check out how these six aphrodisiacs help to get you in the mood.
- Cinnamon. As an aphrodisiac, cinnamon has the power to heat up your body, which can help with blood flow and increased sexual desire
- Nutmeg. Known to help lower inhibitions and raise body heat, this spice can also help boost libido and potency. It’s also been used to sweeten breath.
- Anise. Anise is one of the most powerful aphrodisiacs; just sucking on it is believed to raise libido. Anise is capable of inducing symptoms similar to a boost of testosterone.
- Cardamom. Most effective when directly applied, cardamom can help promote blood flow as well as treat impotence.
- Vanilla. Vanilla is known to make touch more pleasurable. It heightens the senses and makes it easier to be turned on.
- Honey. Honey naturally has nitric acid in it, which helps with helps with blood flow during arousal. This one is great for both men and women.
Skills & Techniques
Give this Sexy Spices & Wildflower Honey Ice Cream the ultimate sex appeal by brushing up on these culinary proficiencies first.
- Spices 101. You want your spices to be as fresh as possible for this ice cream. Find out how to tell if they have gone stale.
- How To Make A Custard Base for Ice Cream. Get all my tips and tricks for making a perfect custard base, plus my hack for fixing it if the eggs curdle.
- What are Aphrodisiacs and How Do They Work? Find out how to get the most out of your aphrodisiacs.
Storage and Leftovers?
Avoid getting freezer burn on your Sexy Spices & Wildflower Honey Ice Cream by keeping it stored in an airtight container in your freezer for up to 1 month. Because all of the flavors in the ice cream are so light, it’s particularly susceptible to taking on other flavors. Try to keep it away from anything with strong aromas, like garlic, onions, or even pineapple to make sure it maintains it’s flavor.
As soon as you’re done scooping your ice cream, make sure to put it back into the freezer right away. The more the spices are exposed to air, the less potent they will be.
Sexy Spices & Wildflower Honey Ice Cream
Because this ice cream is custard based, it’s much softer when scooping. While that’s nice because it doesn’t require you to prove your muscles when scooping, it does mean it’s more likely to melt faster. Help your ice cream out by chilling your sundae dishes in the freezer 30 minutes before serving.
Thanks so much for stopping by!
Click through any of the links below to to try some of the other #SexyEats that are being featured:
- Leek & Asparagus Bisque with Fried Oysters
- The Aromatic Arousal Cocktail
- Pesto Primavera Lasagna
- Pesto Genovese
Do you prefer custard based ice creams? Have you ever had ice cream sweetened with honey before? Tell me about it in the comments or show me on social media – @foodabovegold. If you made this Sexy Spices & Wildflower Honey Ice Cream, make sure to tag it with #foodabovegold and #SexyEats for everyone to see!
Happy Cooking! 🙂
Sexy Spices & Wildflower Honey Ice Cream | #SexyEats
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 8 egg yolks
- 1/4 cup granulated sugar
- 1 tsp salt
- 1/2 tsp vanilla bean paste
- 3/4 cup wildflower honey
- 1/2 tsp freshly ground cinnamon
- 1 pinch of freshly ground cardamom
- 1/2 tsp freshly ground nutmeg
- 1/4 tsp freshly ground star anise
- Whisk together the egg yolks, sugar, and salt until smooth but not overly whipped.
- Pour the cream and milk into a pot and scald it by bringing it up to 180°F. Remove it from the heat and remove one cup of the liquid.
- Pulling from the separated cup, add one tablespoon at a time of the scalded dairy into the egg yolks – whisking vigorously with each addition. While still whisking, slowly stream the rest of the scalded dairy into the egg yolk until completely incorporated.
- Transfer the custard base back into the pot and place it over low heat. Stirring constantly in a figure 8 pattern, heat the custard base until it reaches 170°F and is thick and silky. If you heat it too high, you’ll curdle the eggs, so make sure to watch your thermometer closely.
- Place the honey and vanilla bean paste in the bottom of a bowl. Remove the custard base from the heat and strain through a fine mesh sieve over the honey and vanilla. This will remove any chunks or curdled bits of eggs and melt the honey at the same time.
- Once strained, stir together the custard base and honey until the honey is dissolved. Cover the custard base and refrigerate overnight.
- Pour the custard base and spices into the frozen bowl of an electric ice cream maker. Follow the manufacturers instructions for making the ice cream.
- Once the ice cream has reached a thick soft-serve consistency, remove it and transfer it to a freezer safe container. Allow to freeze for at least 24 hours before serving.