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Ingredients
- 2 c. lowfat milk (500mL)
- 2 c. creme fraiche (500mL)
- 1/4 c. sugar (65mL)
- 1 Tbsp. vanilla (5mL)
- 10 x large egg yolks
- 1/2 c. wildflower honey (125mL)
Directions
- In a saucepan, combine the lowfat milk and 2 Tbsp./30mL sugar. Bring to a simmer.
- Whisk egg yolks and the remaining 2 Tbsp./30mL sugar, till thickened and light in colour. Gradually whisk in one third of the hot lowfat milk mix into egg/sugar mix, to temper the egg yolks. Add in vanilla.
- Heat the custard in a double boiler, stirring constantly, till it has thickened. Strain the mix, using a fine mesh strainer. Stir in honey and creme fraiche. Refrigerateovernight, for creamier consistency. Process mix in an ice cream machine using manufacturer's instructions.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 721g | |
| Calories 975 | |
| Calories from Fat 448 | 46% |
| Total Fat 49.86g | 62% |
| Saturated Fat 19.31g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 2122mg | 707% |
| Sodium 297mg | 12% |
| Potassium 938mg | 27% |
| Total Carbs 82.09g | 22% |
| Dietary Fiber 0.0g | 0% |
| Sugars 77.93g | 52% |
| Protein 43.42g | 69% |
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