HONIG　KREMEIS Honey Ice Cream

August 8, 2007 Austrian style honey ice cream. To freeze, you can use small molds in different shapes such as pudding cups, dome-shaped molds or square molds. Invert ice cream onto serving plates, then serve with cut seasonal fruit, whipped cream and chocolate sauce.

●Preparation Tip ●Ice Cream Photo #1 Photo #2 Photo #3 In a bowl, cream together egg yolks and honey. (Photo #1) Pour milk and cream into a saucepan. Place the saucepan over heat and bring the mixture to a boil. Stir in the hot milk mixture to the egg yolk mixture. (Photo #2) Pour the mixture into the saucepan. Place the saucepan over medium heat and keep stirring to avoid burning. When the mixture almost comes to a boil, remove from the heat. Pass the mixture through a sieve once. Place the mixture in a bowl and place the bowl in a bowl of ice water to chill.　 Transfer the mixture into small molds and freeze. (Photo #3) ●Finish Photo #1 Cut fruit into small pieces. Combine cream and sugar in a bowl and beat until creamy. (Photo #1) Remove the ice cream from the freezer. Heat the mold and invert the ice cream onto a serving plate. Serve with cut seasonal fruit, whipped cream and chocolate sauce as in the top photo. Servings per Recipe Calories per Serving Ready In 4  four pudding cups  0kcal 150 minutes Ice Cream egg yolk 40g  honey 100g  milk 150g  whipping cream 120g  Finish whipping cream 50g  sugar 3g  seasonal fruit   chocolate sauce