honey and nut ice cream

Ingredients

• Servings: 10
• 2 ounces hazelnuts
• 4 1/2 ounces bittersweet chocolate, chopped
• 4 eggs, separated
• 1/2 cup honey
• 1 1/2 cups heavy cream
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 8 hrs


• preheat oven to 325 degrees f (165 degrees c).
• spread nuts on a baking sheet and toast in preheated oven, watching carefully, until golden, about 10 minutes. rub the skins from the toasted nuts using a tea towel, then coarsely chop.
• line a baking sheet with foil. spread chopped nuts evenly on foil. melt chocolate in a double boiler over simmering water. pour chocolate evenly over nuts. place in freezer until firm. then break into bite-size chunks.
• line a 8x8 inch dish with foil.
• in a small bowl, beat egg yolks until light yellow. beat in honey. in a separate bowl, beat egg whites until stiff. in a third bowl, beat cream with vanilla until stiff. fold cream into egg whites, then fold egg yolks into cream mixture. fold in chocolate covered nuts, then pour into prepared pan.
• freeze 8 hours or overnight until firm. to serve, invert a platter, remove foil and slice.