| Level: | Intermediate |
| Total: | 1 hr 46 min |
| Prep: | 50 min |
| Inactive: | 1 min |
| Cook: | 55 min |
| Yield: | 1 quart |
Ingredients
- 2 cups heavy cream
- 1 cup milk
- 4 egg yolks
- 1/2 to 3/4 cup honey
- Almond Nougatine, recipe follows
- Sesame Seed Cups, recipe follows
- 1/2 cup sugar
- 1/3 cup sliced, blanched almonds
- 1 1/4 cups sesame seeds
- 3/4 cup sugar
- 3/4 cup (4 to 5) egg whites
- 3 tablespoons unsalted butter, melted
- 1 tablespoon sifted all-purpose flour
- 1/2 teaspoon sesame oil (optional)
- Milk
Instructions
- In a large, heavy saucepan, bring the cream and milk to a boil.
- In a large, stainless steel bowl, whisk the egg yolks. Gradually pour the heated liquid into the bowl, whisking all the while. Return to the saucepan and cook over medium heat, stirring with a wooden spoon, until the mixture coats the back of a spoon.
- Remove from the heat and stir in the honey, to taste. Transfer to a clean bowl and chill over ice cubes and cold water. Strain.
- Freeze in an ice cream maker according to manufacturer’s instructions. Just before the ice cream is completely set, stir in the Almond Nougatine, and continue to churn for a few minutes longer. Serve in a Sesame Seed Cup.
- Brush a small baking sheet with vegetable oil and set aside.
- In a medium-size, heavy saucepan, cook the sugar over high heat until it turns a caramel color. Stir in the almonds and cook for 1 to 2 minutes longer. Pour out onto the prepared pan in a very thin layer and let harden. Cool.
- When completely set, scrape the nougatine onto a chopping board with a heavy spatula. Cut or chop into small bits. Store in an airtight container until ready to use.
- In a medium bowl, whisk together all of the ingredients, except the milk, until well combined. Let rest at least 30 minutes, up to overnight, refrigerated and covered.
- Preheat the oven to 350 degrees F.
- Using a 2-tablespoon measure, spoon some of the batter onto a non-stick baking sheet. Dip a fork into the milk and, using the back of the tines, gently pat the batter, spreading it into a very thin circle, about 6 to 8 inches in diameter. (The milk will prevent the sugar from sticking to the fork.) You should be able to make 2 to 3 circles on an 11 by 15-inch baking sheet, spaced about 2 1/2 inches apart.
- Bake 8 to 10 minutes, until golden brown. Remove the pan from the oven and immediately shape over a 2 1/2-to-3-inch bowl or mold, forming a free form cup. Let harden. You may want to start by making 1 or 2 at a time, the cookie crisps very quickly and can crack.
- Yield: 10 to 12 cups
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 334 |
| Total Fat | 22 g |
| Saturated Fat | 10 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 28 g |
| Protein | 6 g |
| Cholesterol | 85 mg |
| Sodium | 41 mg |
Reviews
Creamy deliciousness! I only made the ice cream and used half lemon honey and half regular honey. The honey taste shines through without being too sugary. The texture was so smooth, this is a real winner!
I have a friend who is sick (cancer) and eats only organic everything and no refined sugar at all. When asked what she misses most from her diet she replied “ice cream.” I was determined to find an ice cream that used a natural sweetener and saw this recipe using honey. Perfect. I made this and it blew my husband and I away! I will take hers to her today but last night I just had to make another batch for my husband and I. This ice cream is so yummy, sweet, creamy, cool, smooth. You;ve gotta try it!
I decided to try this recipe because I just purchased a new ice cream maker and wanted to try something special. I found this recipe while browsing through the many ice cream recipes on this site and decided to try it because it did not use a laundry list of ingredients, did not use specialty products but ones that were easily obtainable, and had simple instructions. I used only 1/2 cup of honey with the batch I made and it came out very creamy and sweet. I would not advise skimping on the fat content with this ice cream, because you really need all of it for the creaminess and smooth mouth feel. I did not make the sesame cups with this recipe, although I’m sure that it would be tasty. I served this in a sundae dish with crushed ice cream cones on the bottom, a scoop of ice cream on top, with whipped cream and some spun sugar for decoration. This combination turned out fabulous. I highly recommend trying this recipe.