The full, rich flavour of buckwheat honey pairs wonderfully with an array of fall fruits or the tried-and-true apple pie. If you prefer a lighter flavour, try acacia or wildflower honey.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2008
Ingredients
Method
In saucepan, heat together milk, cream and peppercorns over medium heat until tiny bubbles form around edge of pan. Remove from heat; cover and steep for 10 minutes.In large bowl, whisk together egg yolks, honey and salt ; slowly whisk in cream mixture. Return to pan; cook over medium-low heat, stirring constantly, until thick enough to coat back of spoon, about 8 minutes. Strain into 9-inch (2.5 L) square metal cake pan. Place plastic wrap directly on surface; refrigerate until cold, about 1-1/2 hours.
Freeze until almost solid, about 1-1/2 hours. Break up and pur?in food processor until smooth. Scrape into airtight container; freeze until firm, at least 4 hours. (Or freeze in ice-cream machine according to manufacturer's instructions.)
Nutritional facts Per serving: about
- Sodium 46 mg
- Protein 5 g
- Calories 315.0
- Total fat 22 g
- Cholesterol 264 mg
- Saturated fat 12 g
- Total carbohydrate 27 g
%RDI
- Iron 6.0
- Folate 14.0
- Calcium 10.0
- Vitamin A 26.0
