1 pint Heavy cream
1 pint Light cream
8 Egg yolks
4 fluid ounces Honey
Yield: 1 quart
1. In a nonreactive saucepan, combine the heavy and light cream and heat just to a simmer.
2. 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.
3. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture coats the back of a spoon.
4. Remove from the heat and cool over an ice bath. Pour into an ice cream maker and process according to the manufacturer's directions.
Yield: 1 quart
1 pint Light cream
8 Egg yolks
4 fluid ounces Honey
Yield: 1 quart
1. In a nonreactive saucepan, combine the heavy and light cream and heat just to a simmer.
2. 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.
3. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture coats the back of a spoon.
4. Remove from the heat and cool over an ice bath. Pour into an ice cream maker and process according to the manufacturer's directions.
Yield: 1 quart
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