Buckwheat Honey Ice Cream – a delicious recipe with egg yolks, milk, heavy cream, salt, sugar, buckwheat honey. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare a large bowl of ice water and set aside. Put the egg yolks in a large heatproof bowl and set aside.
2
In a medium saucepan, bring the milk, cream, and salt to a rolling boil. Whisk the sugar into the egg yolks until smooth. Slowly pour the hot cream mixture over the yolks, whisking constantly. When completely combined, add the honey and whisk until dissolved. Strain the mixture through a fine-mesh sieve into a large, clean heatproof bowl. Place the bowl of ice-cream base in the prepared bowl of ice water and stir until cool.
3
Freeze the mixture in an ice-cream machine according to the manufacturer's directions until the ice cream has a smooth, soft- serve-like texture. Store in the freezer for 4 hours to harden. Drizzle buckwheat honey or Caramel Sauce (if using) over the ice cream.
734
kcal
Calories
52
g
Fat
41
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 7 large egg yolks, 1 1/2 cups whole milk, 1 1/2 cups heavy cream, 1/4 teaspoon fine sea salt, and more.
Yes, Buckwheat Honey Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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