Honey And Nut Ice Cream
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 325 degrees F (165 degrees C)
2
Spread nuts on a baking sheet and toast in preheated oven, watching carefully, until golden, about 10 minutes
3
Rub the skins from the toasted nuts using a tea towel, then coarsely chop
4
Line a baking sheet with foil
5
Spread chopped nuts evenly on foil
6
Melt chocolate in a double boiler over simmering water
7
Pour chocolate evenly over nuts
8
Place in freezer until firm
9
Then break into bite-size chunks
10
Line a 8x8 inch dish with foil
11
In a small bowl, beat egg yolks until light yellow
12
Beat in honey
13
In a separate bowl, beat egg whites until stiff
14
In a third bowl, beat cream with vanilla until stiff
15
Fold cream into egg whites, then fold egg yolks into cream mixture
16
Fold in chocolate covered nuts, then pour into prepared pan
17
Freeze 8 hours or overnight until firm
18
To serve, invert onto a platter, remove foil and slice