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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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In this recipe we call for creamed honey, another name for the crystallized, or non-liquid, form of this sweetener. Ingredients:
2 cups heavy cream |
1 cup whole milk |
2 large eggs |
3/4 cup creamed honey |
Directions:
1. In a heavy saucepan bring cream and milk just to a boil. In a bowl whisk together eggs and honey until combined well. Add hot cream mixture to egg mixture in a slow stream, whisking, and pour custard into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.)
2. Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with plastic wrap, until cold, at least 2 hours, and up to 1 day. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
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