Honey Ice Cream
4 servings
60 minutes
Honey ice cream is a refined dessert of Russian cuisine that combines the softness of cream with the natural sweetness of honey. This recipe is rooted in the traditions of Russian sweets, where honey has always held a special place due to its health benefits and depth of flavor. Whipped eggs give the ice cream lightness, while honey provides a warm, floral sweetness that pleasantly complements the creamy base. It is easy to prepare, but the result is a true gastronomic delight. It can be served classically in a waffle cone or elegantly with sponge cake, nuts, and fruits, creating a harmony of textures and aromas. This ice cream is an excellent choice for summer evenings or cozy winter tea parties when something special and refined is desired.
1
Thoroughly beat two eggs and one yolk with a mixer until fluffy light foam.
- Chicken egg: 3 pieces
2
Add cream (I use Parmalat 35%), whip again and add honey (you can use less if you don't like it too sweet).
- Heavy cream 35% fat: 500 ml
- Honey: 150 g
3
Pour into the ice cream maker for about 30 minutes (if not available, try pouring into a plastic container) and place in the freezer.
4
Serve with biscuit, baked apples or nuts (my version - with almonds, balsamic sauce, honey and mint) or in a waffle cone.
- Honey: 150 g
