This works particularly well if mixed with Cinnamon Ice Cream and Saffron Ice Cream as three separate balls of ice cream in a bowl.
Bring milk and spices to boil. Simmer for 5 to 10 minutes then cool and strain.
In a bowl mix together the egg yolks, honey and sugar until creamy. Add the flavoured milk a little at a time, whisking as you go.
Cook in a bain marie for about 15 minutes until the mixture coats the back of a wooden spoon. Keep stirring all the time to avoid lumps. Then cool and put the mixture in the fridge for at least 24 hours. Remove cloves. Stir in lightly whipped cream.
Churn the chilled mixture in an ice cream maker for 30 minutes . Add pistachio nuts and food colouring in the last five minutes. Freeze until required.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (171g) | ||
Recipe Makes: 6 | ||
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Calories: 353 | ||
Calories from Fat: 187 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.7g | 28 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 242.2mg | 75 % | |
Sodium 17.8mg | 1 % | |
Potassium 222.8mg | 6 % | |
Total Carbohydrate 38.5g | 11 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 36.5g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 353
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