In saucepan, heat together milk, cream and peppercorns over medium heat until tiny bubbles form around edge of pan. Remove from heat; cover and steep for 10 minutes.
In large bowl, whisk together egg yolks, honey and salt; slowly whisk in cream mixture. Return to pan; cook over medium-low heat, stirring constantly, until thick enough to coat back of spoon, about 8 minutes. Strain into 9 inch square metal cake pan. Place plastic wrap directly on surface; refrigerate until cold, about 1 1/2 hours.
Freeze until almost solid, about 1 1/2 hours. Break up and puree in food processor until smooth. Scrape into air tight container; freeze until firm, at least 4 hours. (Or freeze in ice-cream machine according to manufacturer's instructions.)
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|Serving Size: 1 Serving (65g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 82 (47%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 226.1mg||70 %|
|Sodium 21mg||1 %|
|Potassium 142.6mg||4 %|
|Total Carbohydrate 21.4g||6 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 19.5g|
|Protein 4.1g||6 %|
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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: 173
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