Frozen Honey Cream


  • 4 large egg yolks
  • 2/3 cup wildflower or orange blossom honey
  • 1 ¾ cups cold heavy cream

1. In a medium bowl, using an electric mixer, beat heavy cream to stiff peaks, then refrigerate. In a small pot, bring honey to a boil over medium-high and cook 2 minutes. In another medium bowl, using mixer, beat egg yolks until pale yellow. With mixer running, add hot honey in a slow, steady st...

View full recipe at SpringPad


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