The more observant among you will notice that the word ice cream is in single quotes in the title. There is a very good reason for this.
Let me explain. I don’t own an ice cream maker.
Sure, I’ve thought about it – who hasn’t? But always held off, probably because of a deep fear that, upon taking ownership, I would immediately forget all about the other food groups and start eating ice cream for breakfast, lunch, dinner, second-dinner…you get the point.
Ice cream is my ultimate comfort food (apart from rice pudding but that’s a post for another day) and I would eat gallons of it a day if I could.
So no ice cream maker.
Of course, this noble act of self-sacrifice was ruined the day I discovered that it is possible to make ice cream without one. The end result is not quite ice cream – in this case it is softer and thaws very quickly – but just as delicious.
I’d serve this if I were entertaining people but should add that it’s not suitable for pregnant ladies or people with compromised immune systems because of the raw egg content. If you are worried (although you shouldn’t be, the chances of getting anything are very very remote) buy good quality organic eggs.
Serve immediately from the freezer and don’t let it sit too long.
Of course that’s not really a problem because you are going to inhale this like a junkie.
Honey Pecan ‘Ice Cream’ (serves 4 in individual ramekins or small bowls)
- 2 eggs
- 4 egg yolks
- 4 tbsps honey
- 1 1/2 cups heavy cream
- 1 tsp vanilla extract
- 1/2 cup pecans, chopped
- Whip the heavy cream until it is thick and frothy (you don’t need an electric whisk, handheld will do fine. Just beat vigorously for about 5 minutes). Set aside.
- Whisk together the eggs, egg yolk, honey and vanilla extract in a large bowl til it is a slick, yellow liquid.
- Fold the egg yolks into the whipped cream. Add the pecans.
- Pour the liquid into four individual ramekins (or one big bowl if it’s all for you, which is totally acceptable – I don’t know what kind of day you’ve had). Put in the freezer overnight. I’m talking a good 12 hour stretch because this bad boy takes a while to freeze. Gravity being what it is, those pecans are going to want to settle at the bottom so, a few hours into the freezing, you might want to remove it from the freezer and stir it up before returning and letting it solidify further.
- To serve cut into chunks and drizzle with cocoa powder, more honey or toasted pecans. Go crazy and make a whole damn sundae!