Bigne ' ice cream with honey
Instructions
19521 BIGNE ' HONEY ICE CREAM INGREDIENTS for 4 PEOPLE 100 g Lavender honey, 80 g of custard, 800 g of fresh ripe apricots, 400 g of icing sugar, 12 small bign.
Melt in a Bain-Marie until honey make it fluid, but it should not be hot.
Remove from heat and add the custard.
After obtaining a homogeneous mixture pour in ice cream maker or place it in the freezer mixing it occasionally with a spatula.
Wash the apricots, cut in half and denocciolatele, blend with sugar, then pass through a sieve.
Pour the past in a small pot and keep it warm in a double boiler, stirring occasionally.
Cut the top of the cannoli with bign, iced cream and cover them with the cut part.
Arrange 3 ' for TVs and bign nappateli with the past of apricots warm.
Submit the rest in the Pan and serve immediately.
