Honey Ice Cream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 egg yolks, fresh
- 200 ml milk
- 250 g double cream
- 50 g honey, (thyme)
- 75 g honey, (acacia)
Print Recipe
Pin Recipe Instructions
- Mix both types of honey. Beat the egg yolks and 100 g of the honey mixture in a bowl until frothy.
- Heat the milk and add to the custard, stirring further. Heat everything while stirring until the mixture is thick.
- Put the custard in a metal bowl and place in cold water. Let the cream cool down, stirring occasionally.
- Let the egg custard cool in the fridge for about 1 hour.
- Stir the cream again, pour it into the running ice cream maker and let it freeze for about 15 minutes.
- In the meantime, beat the Creme Double with the mixer until creamy. Mix carefully into the egg cream and let freeze for another 15 minutes.
- Pour the mixture into a piping bag and squirt into glasses. Drizzle with the rest of the honey and serve.
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