Frozen Honey Cream

By cheeserohan

Ingredients

• 1 3/4 cups cold heavy cream
• 2/3 cup wildflour or orange blossom honey
• 4 large egg yolks

Details

Servings 8

Preparation

Step 1

In a medium bowl, using an electric mixer, beat cream to stiff peaks, then refrigerate. In a small pot, bring honey to a boil over medium-high and cook 2 minutes. In another medium bowl, using mixer, beat egg yolks until pale yellow. With mixer running, add hot honey in a slow, steady stream. Beat on high until mixture has cooled to room temperature, about 5 minutes. With a rubber spatula, fold in whipped cream. Transfer mixture to a 5-by-10 inch loaf pan. Cover with plastic wrap. Freeze until set. 2 hours.