Honey Ice Cream - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anne Walker and Kris Hoogerhyde
This ice cream has a delicate flavor; if you prefer a deeper taste, substitute a darker honey. The recipe is from Anne Walker and Kris Hoogerhyde of San Francisco's Bi-Rite Creamery.
Ingredients
- 1 3/4 cups heavy cream
- 3/4 cup low-fat milk (1%)
- 1/4 cup light honey
- 1/4 teaspoon kosher salt
- 5 large egg yolks
- Honey Roasted Figs
Instructions
- Combine cream, milk, honey, and salt in a medium saucepan. Cook over medium heat, stirring often, until it just reaches a bare simmer. Reduce heat to low.
- Put yolks in a medium bowl. Drizzle 1/2 cup of hot cream mixture into eggs, whisking constantly. Whisk in rest of hot cream, 1/2 cup at a time. Pour mixture back into saucepan.
- Cook over medium heat, stirring constantly with a wooden spoon, until mixture slightly thickens to the texture of heavy cream, 3 to 4 minutes.
- Strain custard through a fine-mesh strainer into a clean bowl. Set bowl in a larger bowl of ice and cold water and let cool completely, stirring occasionally. Remove from ice bath, cover with plastic wrap, and chill at least 2 hours and up to overnight. (The colder it is, the faster it will freeze.)
- Freeze custard in an ice cream maker according to manufacturer's instructions. Eat right away or, for a firmer ice cream, freeze at least 4 hours. Serve with Honey Roasted Figs spooned on top.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment