|Light cream||2 Cup (32 tbs)|
|Red currant glaze||1⁄3 Cup (5.33 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Cassis liqueur||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
Scald the light cream in a saucepan.
Add currant glaze and stir over medium heat until glaze is dissolved.
In a medium-size bowl, beat egg yolks until light and fluffy.
Gradually add honey and beat until thick and smooth.
Slowly pour the hot cream mixture into the egg mixture, stirring with a whisk.
Beat until well blended.
Return mixture to saucepan, place over medium heat, stirring constantly until thick and smooth (about 5 to 7 minutes).
Cool, then chill in a freezer for about 10 minutes.
Stir in Cassis and refrigerate until cold.
Whip cream and fold into the mixture.
Pour into container of ice cream freezer and process until thick and smooth.
Spoon into tightly covered container and put into deep freeze to harden.
Serving size: Complete recipe
Calories 3376 Calories from Fat 2582
% Daily Value*
Total Fat 294 g451.6%
Saturated Fat 180 g900.2%
Trans Fat 0 g
Cholesterol 1581.4 mg527.1%
Sodium 324.6 mg13.5%
Total Carbohydrates 175 g58.3%
Dietary Fiber 0.15 g0.6%
Sugars 145.4 g
Protein 25 g50.3%
Vitamin A 216.1% Vitamin C 9%
Calcium 62.8% Iron 10%
*Based on a 2000 Calorie diet