Directions:
- In a large heavy saucepan, heat milk to 175°; stir in honey and salt until combined. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
- Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and extract. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Add candy the last 3 minutes of freezing. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1 quart.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.08 Kcal (817 kJ) | ||
| Calories from fat | 109.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.2g | 19% | |
|---|---|---|---|
| Cholesterol | 82.63mg | 28% | |
| Sodium | 78.62mg | 3% | |
| Potassium | 96.48mg | 2% | |
| Total Carbs | 20.2g | 7% | |
| Sugars | 19.17g | 77% | |
| Protein | 2.95g | 6% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 64.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 181.14 Kcal (758 kJ) | ||
| Calories from fat | 101.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.33g | 19% | |
|---|---|---|---|
| Cholesterol | 76.73mg | 28% | |
| Sodium | 73mg | 3% | |
| Potassium | 89.58mg | 2% | |
| Total Carbs | 18.76g | 7% | |
| Sugars | 17.8g | 77% | |
| Protein | 2.74g | 6% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 59.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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