Honey Ice Cream

Author: Canadian Living

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

  • 1 1/2 cup milk
  • 1 1/2 cup whipping cream
  • 8 black peppercorns
  • 8 egg yolks
  • 2/3 cups liquid honey
  • 1 pinch salt

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
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 26.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Honey Ice Cream

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