Yay! A new day means a new flavour in my Sesame Street ice cream project! Today is the day that our friendly, tall, bright primrose-yellow feathered bird get’s the spotlight! Today is the day for Big Bird ice cream! But don’t fret! This one isn’t only for the birds!
Have you followed along this week? If you have, then you know I’ve been sharing a new ice cream flavour inspired by some of the most beloved Sesame Street characters, each and every day! Cookie Monster and Oscar the Grouch were up first… then Elmo… today is Big Bird… who will it be tomorrow?
Of course when you think of Big Bird, you think yellow. And what is our avian friends favourite thing to eat? Bird seed! A few ingredients came to mind immediately when brainstorming for this flavour. This ice cream uses a creamy lemon base that is utter perfection, with poppy seeds and toasted sesame seeds. Add in pieces of honey cake and we’ve got it. I think Big Bird would approve. And hopefully, your little birds too.
If you prefer to use store bought honey cake instead of making your own, no problem. For those of you making the cake from the recipe below, I’ve used weight measurements for ultimate accuracy because it’s such a small recipe. If you don’t have a kitchen scale, consider making it your next kitchen tool purchase, especially if you like to bake. Mine was super inexpensive but is very accurate. I have no idea how I got along without it!
Note that you will likely have an extra bit of honey cake. I couldn’t get the recipe any smaller. Guess you’ll just have to eat it. Oops!
- 83g honey, plus approx 1/2 Tbsp to glaze
- 75g butter (no substitutions)
- 34g dark brown sugar
- 1 large egg beaten
- 100g self rising flour
- 2 cups heavy cream
- 1 cup half and half cream
- 1 cup sugar
- 4 egg yolks
- zest of 3 fresh lemons
- 1/4 cup fresh lemon juice
- 1/2 Tbsp poppy seeds
- 1/2 Tbsp toasted sesame seeds
- 2 tsp vanilla extract
- Preheat oven to 325F and line 4 muffin tin wells with cupcake liners.
- Melt butter, honey and sugar in a small saucepan over low heat. When fully liquid, raise heat and bring to boil for about 30-45 seconds. Remove from heat and allow to cool for 20 minutes.
- Beat in egg. Sift flour into a small bowl and pour in honey mixture, beating until a smooth, running batter is achieved.
- Pour into cupcake liners and bake for 35-45 minutes or until golden brown on top and cake tester comes out clean when inserted into the centre of a cupcake.
- Remove from pan and transfer to wire rack. Poke holes into tops of cakes with a skewer or fork and brush tops with extra honey. Allow to fully cool then remove cupcake wrappers and cut or break 2-3 of the cupcakes up into small, bite size pieces (you will have 1 or 2 leftover cupcakes). On a parchment or wax paper lined cookie sheet, spread the cake pieces out in a single layer. Place in freezer.
- In a medium saucepan, combine creams, sugar, lemon zest and juice. Milk will curdle like buttermilk. Over medium heat, bring to a simmer while stirring, about 5 minutes.
- Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will temper the eggs so they don't scramble. Pour egg mixture back into pot with the cream mixture and continue to cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl, cover and refrigerate 3-4 hours or overnight.
- Churn in ice cream maker according to manufacturers directions or until soft serve consistency is achieved. During last two minutes, add in seeds. Once incorporated, add in 2 cups of the still frozen bits of honey cake. Transfer to a container with a tight fitting lid and freeze for 2-3 hours before serving.
Disclaimer: This post is in no way affiliated with or sponsored by Sesame Street. The Sesame Street ice cream project is simply inspired by the beloved characters we have all watched for decades.