4 eggs
1/2 cup honey (155 g)
4 cups whole milk (960 ml)
1 tablespoon unflavored gelatin, colorless
4 eggs
1/2 cup honey (155 g)
4 cups whole milk (960 ml)
1 tablespoon unflavored gelatin, colorless
In a blender, beat the eggs with the honey until you get a homogeneous mixture (approximately 3 minutes). Reserve
In a medium saucepan, heat the milk over high heat until it reaches boiling point
Add the reserved mixture and gelatin and stir until it starts to boil again (about 5 minutes)
Transfer to a large container, cover with plastic wrap and let it freeze for about 6 hours
Cut the ice cream into chunks and process in a processor until creamy (approximately 1 minute)
Place back in the container, cover and let it freeze for another 30 minutes
With an ice scoop, distribute the ice cream among six servings and serve
342 calories per serving
