Wednesday, February 18, 2009

Honey Vanilla Frozen Cream

2 teaspoons pure vanilla extract
3 eggs
2 egg yolks
1/3 cup honey
1 ¾ cups whipping cream

In medium heatproof bowl combine eggs, egg yolks, honey and vanilla. Place bowl over saucepan of simmering water (bowl should not touch water). Whisk mixture constantly for 5 to 10 minutes or until egg mixture reaches and remains at 140⁰ F for 3 minutes or 165⁰F on instant read thermometer. Carefully remove bowl from saucepan and transfer egg mixture to another bowl, beat until thick and pale colored. This should cool the custard mixture to about room temperature.

In another mixing bowl beat cream until soft peaks form. If egg mixture has started to separate, re-beat. Fold custard into cream. Pour into freezer-safe serving bowl; cover with plastic wrap. Freeze until firm (6 to 24 hours). Makes 6 – 8 servings.

This recipe is especially good with a fruit dessert. A warm plum sauce is delicious.

I originally got this recipe from Better Homes and Gardens August 2005 and I adapted it to honey.