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Honey Cake Ice Cream
Ingredients:
- 2 Egg yolks
- 1 Egg
- 2/3 c Sugar
- 1 T Honey
- 1/4 ts Mace
- 1/4 ts Vanilla extract
- 1 1/4 c Milk
- 1 1/4 c Heavy cream
- 6 oz Honey cake; store bought; or make your own!
Instructions:
- Crumble the honey cake and spread on a cookie sheet. Bake on a
250 F oven for 30 to 45 minutes, until dry and crunchy. Set aside to cool, then
crumble again to make both fine and coarse crumbles.
- Beat the egg and egg yolks at high speed until light and fluffy, about 2
minutes.
- Gradually add the sugar, beating until mixture thickens.
- Lower
the speed and mix in the honey, milk, vanilla and mace.
- Transfer to a
bowl, and add the cream using a hand whisker.
- Chill, then pour into an
ice-cream maker and freeze according to manufacturer's instructions.
- Take
the ice cream out of the ice-cream machine, and add the honey cake
crumbles using a hand whisker. Freeze immediately, let the ice cream
mellow for 24 hours, and serve.
Original recipe by Gabi Shahar, September 1995.
The quick ice cream method is from Ben & Jerry's Homemade Ice Cream &
Dessert Book.
Source: gabi@salata.com (Gabi Shahar)
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