* Ex****ted from MasterCook *
Honey Ice Cream
Recipe By :Bishop's Restaurant, Vancouver, BC, Chefs Michael Allemeier
and Dennis Green
Serving Size : 0 Preparation Time :0:00
Categories : Frozen Dessert
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pint Heavy cream
1 pint Light cream
8 Egg yolks
4 fluid ounces Honey
In a nonreactive saucepan, combine the heavy and light cream and heat just
to a simmer.
In a large mixing bowl, beat the egg yolks and honey together until pale,
slightly thickened and at the ribbon stage. Slowly add the heated cream,
whisking continuously, so as not to cook the yolks.
Return the mixture to the saucepan and cook over low heat, stirring
constantly, until the mixture coats the back of a spoon.
Remove from the heat and cool over an ice bath. Pour into an ice cream
maker
and process according to the manufacturer's directions.
Source:
"Ice Cream and Frozen Desserts"
Copyright:
"© 2005 by Prentice-Hall, Inc."
Yield:
"1 quart"
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Per Serving (excluding unknown items): 3570 Calories; 310g Fat (76.2%
calories from fat); 45g Protein; 173g Carbohydrate; trace Dietary Fiber;
2671mg Cholesterol; 433mg Sodium. Exchanges: 2 Lean Meat; 1 1/2 Non-Fat
Milk; 59 1/2 Fat; 11 Other Carbohydrates.
NOTES : Method: Churned
Nutr. Assoc. : 0 0 0 0
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