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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: August 2006
Ingredients
Method
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 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. (Make-ahead: Freeze for up to 1 week.)
Nutritional facts <b>Per serving:</b> 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
