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Egg Yolk Ice Cream
4 hrs350 cal10g protein28g fat1 cup
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Whisk 6 yolks with warm heavy cream and honey until thick. Chill, churn or freeze-stir.
Ingredients
- Egg Yolks6 piece
- Heavy Cream1.5 cups
- Raw Honey3 tbsp
Steps
- 1Whisk 6 yolks with honey until pale — about 2 minutes.
- 2Heat heavy cream until warm (not boiling). Slowly pour into yolks while whisking.
- 3Return to low heat. Stir constantly until mixture coats the back of a spoon — about 5 minutes.
- 4Cool completely. Churn in an ice cream maker, or freeze and stir every 30 minutes for 3 hours.