Crème fraîche honey ice cream

Name: Crème fraîche honey ice cream
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 3 fresh egg yolks (Gr. M); 50 g + 2 tablespoons icing sugar; 1⁄4 l Milk; 300 g Fresh cream; 50 g Honey; 50 g Almond kernels with skin; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

3 fresh egg yolks (Gr. M)
50 g + 2 tablespoons icing sugar
1⁄4 l Milk
300 g Fresh cream
50 g Honey
50 g Almond kernels with skin
baking paper

Directions

1
Whisk the egg yolks and 50 g icing sugar with the whisk of the mixer for approx. 7 minutes until thick and creamy. Heat milk (do not boil!), remove from the stove. Gradually stir hot milk into the egg cream.
2
Whip the mixture until thick and creamy.
3
Whip the crème fraîche for 2-3 minutes. Stir into the egg cream with the honey. Pour into a box form (approx. 20 cm long; 1.25 l capacity) or bowl and freeze for 2-3 hours. Then stir well and freeze covered overnight.
4
Roast the almonds in a pan without fat until golden brown. Sprinkle 2 tablespoons of icing sugar over the almonds and caramelise. Spread on a piece of baking paper and let it cool down.
5
Roughly chop the almond caramel. Remove the ice cream about 15 minutes before serving. Cut off balls from the mixture, arrange in glass bowls and sprinkle with chopped caramel.