Honey Ice Cream
11 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 315315 cal |
| pro | 5 g5g pro |
| total fat | 22 g22g total fat |
| sat. fat | 12 g12g sat. fat |
| carb | 27 g27g carb |
| fibre | 0 g0g fibre |
| chol | 264 mg264mg chol |
| sodium | 46 mg46mg sodium |
| % RDI: | - |
| calcium | 1010 calcium |
| iron | 66 iron |
| vit A | 2626 vit A |
| folate | 1414 folate |
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.
Ingredients
- 1-1/2 cups milk 1-1/2 cups milk
- 1-1/2 cups whipping cream 1-1/2 cups whipping cream
- 8 black peppercorns 8 black peppercorns
- 8 egg yolks 8 egg yolks
- 2/3 cup liquid honey 2/3 cup liquid honey
- 1 Pinch salt 1 Pinch salt
Preparation
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.)
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.)
Source : Canadian Living Magazine: September 2008
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