Wildflower Honey Ice Cream
Sweet, floral honey is wonderful with fresh or baked summer fruits. With fall fruits and apple pies, try a richer flavoured honey, such as buckwheat.
Servings: 4 cups (1 L) or 8 servings
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 315 |
| pro | 5 g |
| total fat | 22 g |
| sat. fat | 12 g |
| carb | 27 g |
| fibre | 0 g |
| chol | 264 mg |
| sodium | 46 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 6% |
| vit A | 26% |
| folate | 14% |
-
1-1/2 cups (375 mL) milk
1-1/2 cups (375 mL) whipping cream
8 black peppercorns
8 egg yolks
2/3 cup (150 mL) wildflower honey
Pinch salt
Preparation:
In saucepan, heat together milk, cream and peppercorns over medium heat until tiny bubbles form around edge. Remove from heat; cover and steep for 10 minutes.
In large bowl, whisk together egg yolks, honey and sa< 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. (Make-ahead: Freeze for up to 1 week.)
Source
Canadian Living Magazine: August 2006
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