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
Notes
-If you’re nearby and remember, giving your ice cream a quick blend with the immersion blender each time you check the freezer will make it creamier and reduce iciness. Do this several times before the ice cream hardens for best results.
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.
Have you tried this recipe?Comment below and tell us about it on Instagram! @wholeshenanigans