Honey Pecan Ice Cream
|Eggs||4 , separated|
|Honey||3⁄4 Cup (12 tbs)|
|Pure vanilla extract||3 Teaspoon|
|Heavy cream||2 Cup (32 tbs), whipped|
|Pecans||1 Cup (16 tbs), chopped|
1. Put the egg yolks, honey, and vanilla in the small bowl of an electric mixer. Beat until well blended and very smooth.
2. Fold the egg-and-honey mixture into the cream.
3. Beat the egg whites with the salt until stiff but not dry and fold into the cream mixture. Fold in the nuts.
4. Pour into three ice cube trays and set in the freezer. When solid, remove and pack into a quart container.
Serving size: Complete recipe
Calories 3524 Calories from Fat 2523
% Daily Value*
Total Fat 291 g447.8%
Saturated Fat 124.8 g623.9%
Trans Fat 0 g
Cholesterol 1503.6 mg501.2%
Sodium 713.6 mg29.7%
Total Carbohydrates 219 g72.9%
Dietary Fiber 12.9 g51.7%
Sugars 192 g
Protein 48 g95.2%
Vitamin A 162.1% Vitamin C 9.1%
Calcium 52.3% Iron 44.7%
*Based on a 2000 Calorie diet