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🍰 Honey Ice Cream with Rosehip Sauce

685 kcal · 30 min · 4 servings

Ingredients

• 1 tsp. rosemary
• 1 tbsp. butter
• 40 g pistachios
• 4 fresh egg yolks
• 80 g honey
• 1 pinch salt
• 375 ml whipping cream
• zest and juice of 1 lime
• 150 g rosehip jam
• mini apple (from the can for garnishing)

Instructions

1. 1. Finely chop the rosemary and sauté it in the butter.
2. 2. Roughly chop the pistachios.
3. 3. Place the egg yolks, honey, and salt in a stainless steel bowl.
4. 4. Place the bowl over a pot of hot water (bain-marie).
5. 5. Whisk the mixture until it becomes creamy and thickens noticeably.
6. 6. Remove the bowl from the heat and place it in an ice water bath.
7. 7. Continue stirring the cream until it is completely cool.
8. 8. Whip the cream until stiff.
9. 9. Gently fold the whipped cream into the honey mixture.
10. 10. Mix in the chopped pistachios and rosemary.
11. 11. Rinse a freezing mold with cold water.
12. 12. Pour the mixture into the mold.
13. 13. Place the mold in the freezer.
14. 14. Grate the lime zest.
15. 15. Squeeze the lime juice.
16. 16. Stir the lime zest, lime juice, and rosehip jam together to make a sauce.
17. 17. Take the parfait out of the freezer.
18. 18. Slice the parfait.
19. 19. Brush the slices with the rosehip sauce.
20. 20. Garnish the dish with small apples.

Nutrition per serving

• kcal: 685
• Protein: 9 g · Fett/Fat: 42 g · Carbs: 62 g