Rating: 3.3 stars
90 Ratings
  • 5 star values: 14
  • 4 star values: 25
  • 3 star values: 31
  • 2 star values: 14
  • 1 star values: 6

For an effortless dessert, serve this no-churn ice cream with butter cookies or shortbread.

Everyday Food, October 2010

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Recipe Summary

Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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Reviews (3)

90 Ratings
  • 5 star values: 14
  • 4 star values: 25
  • 3 star values: 31
  • 2 star values: 14
  • 1 star values: 6
Rating: 5 stars
08/16/2018
4 egg yolks means 4 egg whites means meringue cookies! there's almost nothing easier. sometimes, i throw some dark chocolate chips in them, or crushed brittle. whatever's on hand.
Rating: 5 stars
07/01/2013
I made this for a bbq with grilled peaches. OMG yum! So easy and so impressive. Perfect summer dessert.
Rating: Unrated
11/27/2010
I wanted to do something different for Thanksgiving to woo the family. I saw this receipe, tried it and the family just absolutely loved it! I used the orange blossom honey and the favor is just spectacular! I promise you, I definately will make this again. Everyone that has tried it wants the receipe. Thanks Martha!
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