Dessert Recipes
Honey and Almond Butter Ice Cream
Ingredients
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 4 egg yolks
- 2/3 cup honey
- 1/2 cup smooth or chunky almond butter
- 1/8 teaspoon almond extract
Instructions
- Place the milk, cream, and egg yolks in a heavy saucepan. Slowly whisk to combine. Cook over low heat, stirring gently, for about 5 minutes, or until the milk is hot and the mixture begins to coat a spoon. If you don't have a heavy saucepan, use a double boiler so the egg yolks do not curdle. Remove from the heat.
- Add the honey, almond butter, and almond extract and stir until thoroughly blended.
- Refrigerate, uncovered, until chilled.
- Following the manufacturer's directions, process the custard in an ice-cream maker.
- Scoop the ice cream into a freezer container and freeze until ready to serve. It will keep for at least 2 weeks.
Yield: approximately 1 1/2 pints
Recipe and photo used with permission from:
National Honey Board