Directions:
- In a heavy saucepan bring cream and milk just to a boil. In a bowl whisk together eggs and honey until combined well. Add hot cream mixture to egg mixture in a slow stream, whisking, and pour custard into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.)
- Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with plastic wrap, until cold, at least 2 hours, and up to 1 day. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 365.44 Kcal (1530 kJ) | ||
| Calories from fat | 177.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.76g | 30% | |
|---|---|---|---|
| Cholesterol | 141.14mg | 47% | |
| Sodium | 69.25mg | 3% | |
| Potassium | 166.48mg | 4% | |
| Total Carbs | 45.79g | 15% | |
| Sugars | 44.15g | 177% | |
| Protein | 5.03g | 10% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 105.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 217.72 Kcal (912 kJ) | ||
| Calories from fat | 105.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.77g | 30% | |
|---|---|---|---|
| Cholesterol | 84.09mg | 47% | |
| Sodium | 41.26mg | 3% | |
| Potassium | 99.18mg | 4% | |
| Total Carbs | 27.28g | 15% | |
| Sugars | 26.3g | 177% | |
| Protein | 3g | 10% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 0.2mg | 2% | |
| Calcium | 62.7mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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