Buckwheat Honey Ice Cream

Name: Buckwheat Honey Ice Cream
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 2
Cuisine: Global
Ingredients: 7 larges egg yolks; 2 Tbsps granulated sugar; 355 milliliters heavy cream; 118 milliliters buckwheat honey, plus additional for drizzling (optional); 0 teaspoons fine sea salt

You can never have too many dessert recipes, so give Buckwheat Honey Ice Cream a try. This recipe serves 2. One serving contains 1123 calories, 14g of protein, and 83g of fat. It will be a hit at your Summer event. If you have egg yolks, granulated sugar, buckwheat honey, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 4 hours. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Prepare a large bowl of ice water and set aside.

Ingredients you will need

Water

Equipment you will use

Bowl

Put the egg yolks in a large heatproof bowl and set aside.

Ingredients you will need

Egg Yolk

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Bowl

In a medium saucepan, bring the milk, cream, and salt to a rolling boil.

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Cream

Milk

Salt

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Sauce Pan

Whisk the sugar into the egg yolks until smooth. Slowly pour the hot cream mixture over the yolks, whisking constantly. When completely combined, add the honey and whisk until dissolved. Strain the mixture through a fine-mesh sieve into a large, clean heatproof bowl.

Ingredients you will need

Egg Yolk

Cream

Honey

Sugar

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Whisk

Sieve

Bowl

Place the bowl of ice-cream base in the prepared bowl of ice water and stir until cool.

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Water

Cream

Base

Ice

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Bowl

Freeze the mixture in an ice-cream machine according to the manufacturer’s directions until the ice cream has a smooth, soft- serve-like texture. Store in the freezer for 4 hours to harden.

Ingredients you will need

Ice Cream