In a large, heavy saucepan, bring the cream and milk to a boil.
In a large, stainless steel bowl, whisk the egg yolks. Gradually pour the heated liquid into the bowl, whisking all the while. Return to the saucepan and cook over medium heat, stirring with a wooden spoon, until the mixture coats the back of a spoon.
Remove from the heat and stir in the honey, to taste. Transfer to a clean bowl and chill over ice cubes and cold water. Strain.
Freeze in an ice cream maker according to manufacturer's instructions. Just before the ice cream is completely set, stir in the Almond Nougatine, and continue to churn for a few minutes longer. Serve in a Sesame Seed Cup.
Almond Nougatine:
Brush a small baking sheet with vegetable oil and set aside.
In a medium-size, heavy saucepan, cook the sugar over high heat until it turns a caramel color. Stir in the almonds and cook for 1 to 2 minutes longer. Pour out onto the prepared pan in a very thin layer and let harden. Cool.
When completely set, scrape the nougatine onto a chopping board with a heavy spatula. Cut or chop into small bits. Store in an airtight container until ready to use.
Sesame Seed Cups:
In a medium bowl, whisk together all of the ingredients, except the milk, until well combined. Let rest at least 30 minutes, up to overnight, refrigerated and covered.
Preheat the oven to 350 degrees F.
Using a 2-tablespoon measure, spoon some of the batter onto a non-stick baking sheet. Dip a fork into the milk and, using the back of the tines, gently pat the batter, spreading it into a very thin circle, about 6 to 8 inches in diameter. (The milk will prevent the sugar from sticking to the fork.) You should be able to make 2 to 3 circles on an 11 by 15-inch baking sheet, spaced about 2 1/2 inches apart.
Bake 8 to 10 minutes, until golden brown. Remove the pan from the oven and immediately shape over a 2 1/2-to-3-inch bowl or mold, forming a free form cup. Let harden. You may want to start by making 1 or 2 at a time, the cookie crisps very quickly and can crack.
Yield: 10 to 12 cups

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4171.32 Kcal (17464 kJ)
Calories from fat	2326.65 Kcal
		% Daily Value*
Total Fat	258.52g	398%
Cholesterol	1080.01mg	360%
Sodium	531.85mg	22%
Potassium	2148.59mg	46%
Total Carbs	430.43g	143%
Sugars	370.38g	1482%
Dietary Fiber	26.39g	106%
Protein	80.63g	161%
Vitamin C	4.9mg	8%
Vitamin A	0.4mg	14%
Iron	32mg	178%
Calcium	2450.1mg	245%

Amount Per 100 g
Calories	306.11 Kcal (1282 kJ)
Calories from fat	170.74 Kcal
		% Daily Value*
Total Fat	18.97g	398%
Cholesterol	79.26mg	360%
Sodium	39.03mg	22%
Potassium	157.67mg	46%
Total Carbs	31.59g	143%
Sugars	27.18g	1482%
Dietary Fiber	1.94g	106%
Protein	5.92g	161%
Vitamin C	0.4mg	8%
Iron	2.3mg	178%
Calcium	179.8mg	245%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

104.2

Points
118

PointsPlus

Good Points

saturated fat free,
low sodium

Bad Points

High in Sodium,
High in Sugar,
High in Total Fat

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