Frozen Treats from Cafe Drake

If you don't own an ice cream maker, now is the time to invest the few bucks required to snag a perfectly decent model on Ebay or elsewhere. Below are a couple of our top choices, well tested in the Cafe Drake kitchen and both rating 5 stars each.

HONEY ICE CREAM

Hands down our all-time favorite ice cream at Cafe Drake. Divine on its own, but also terrific with fresh blackberries or scooped over peach cobbler.

½ cup honey / 6 large egg yolks / 1 ½ cups milk / 1 cup heavy cream / 1 t.
vanilla extract

1. In a mixing bowl, beat the honey and egg yolks until thickened and pale
   yellow.


2. Bring the milk to a simmer, then slowly beat in the egg and honey mixture.
   Stir constantly over VERY LOW heat until all has become thicker, thick
   enough to coat the back of a wooden spoon.


3. Remove from the heat and pour through a strainer into a large bowl. Refrigerate overnight.


4. Pour into an ice cream maker of any sort and freeze according to manufactu-
   rer's instructions.

FRESH PINEAPPLE SORBET

Cafe Drake considers this among the finest of all sorbets, achieving perfection alongside butter cookies or shortbread slices dipped in chocolate. Good with a Muscat dessert wine, especially one with citrus overtones; alternately, try an icy glass of eau de vie (our current favorite is from the small distillery in Oregon called Clear Creek – among many flavors, the Douglas Fir is particularly bracing).

½ cup water / ½ cup sugar / 1 small pineapple, chopped finely / juice of 1 lime

1. Place the water and pineapple in a saucepan and bring to a near boil. Add sugar and stir quickly until it has dissolved.


2. Remove from heat and cool, then blend to a liquid. Place, preferably overnight, in the refrigerator.


3. Add the lime juice and freeze according to your machine's instructions.