Honey Ice-Cream from Tony Bilson's Recipe Book by Tony Bilson
Lightly heat the honey and incorporate it into the warm crème anglaise. Refrigerate the mixture and then fold in the crème fraîche. Freeze in an ice-cream churn.
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Cooking tools:
- Ice cream maker
- Saucepan
- Stove
- Mixing bowl
- Spatula
- Refrigerator
- Freezer
Ingredients
- 500 ml crème anglaise
- 150 ml honey
- 300 ml crème fraîche
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