Frozen Honey Cream
For an effortless dessert, serve this no-churn ice cream with butter cookies or shortbread.
- Servings: 10
Source: Everyday Food, October 2010
- 1 3/4 cups cold heavy cream
- 2/3 cup wildflower or orange blossom honey
- 4 large egg yolks
In a medium bowl, using an electric mixer, beat heavy cream to stiff peaks, then refrigerate. In a small pot, bring honey to a boil over medium-high and cook 2 minutes. In another medium bowl, using mixer, beat egg yolks until pale yellow. With mixer running, add hot honey in a slow, steady stream. Beat on high until mixture has cooled to room temperature, about 5 minutes. With a rubber spatula, fold in whipped cream. Transfer mixture to a 5-by-10-inch loaf pan. Cover with plastic wrap. Freeze until set, 2 hours (or up to 1 week).