The weekend is for fun projects. At least it is for me! If you need some inspiration - first, you can make a batch of ryazhanka, then turn it into the seductive ice cream. You’ll thank me later!
Heat heavy cream, 1 3/4 cups milk, glucose, and sugar in a saucepan until sugar dissolves. Make a slurry by mixing cornstarch with 2 tbsp cold milk; add to the mixture. Bring to a simmer, but do not boil.
Whisk egg yolks in a bowl. Gradually mix in a cup of the hot milk mixture to temper yolks, then return all to the saucepan. Cook on low, stirring, until thick enough to coat a spoon.
Remove from heat and strain through a mash thieve. Chill in an ice bath.
Cool to room temperature, stir in ryazhanka and honey until smooth. Then chill in the fridge for at least 4 hours or overnight.
Churn in an ice cream maker until soft-serve consistency, then freeze until firm, about 4-6 hours.
Serve slightly softened for easier scooping. Top with salted caramel.
