Servings: 4
Ingredients
- 2 cups heavy cream
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup raw honey
Instructions
- In a medium saucepan, heat the cream until it’s hot but not boiling.
- While the cream heats, whisk the eggs in a small bowl.
- Gradually add 1/2 cup of the hot cream to the eggs, whisking constantly to temper the eggs and prevent them from curdling.
- Once tempered, gradually add the egg mixture to the saucepan with the rest of the hot cream, whisking continuously.
- Continue to heat without boiling, stirring constantly for about 5 minutes until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in the vanilla extract.
- Allow the cream to cool completely. I usually put mine in the freezer for a half hour or so. Once cool, stir in the honey. This ensures heat will not kill any of the beneficial components of the raw honey. It’s ok if there are a few lumps, as these will get blended out later.
- Freeze for approximately two hours.
- Blend with an immersion blender and refreeze until hardened.
Video
Nutrition
Calories: 568kcal | Carbohydrates: 39g | Protein: 6g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 216mg | Sodium: 65mg | Potassium: 167mg | Fiber: 0.1g | Sugar: 38g | Vitamin A: 1868IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg
Nutrition values are approximate and may vary.
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