Honey and Cognac Ice Cream from The Great Ice Cream Book by Jon Croft
Separate the eggs into different bowls. Whisk the whites until stiff. Add the icing sugar and whisk until very white and stiff. In another bowl combine the beaten egg yolks, jar of honey and the...
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Cooking tools:
- Mixing bowl
- Whisk
- Freezer
- Spoon
- Plate
Ingredients
- ½ lb. (225 g.) icing sugar
- ¾ pint (425 ml.) double cream
- brandy—fill the ½ lb. jar
- ½ lb. (225 g.) clear honey
- 6 eggs
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