Total Calories: 288
1 In a medium saucepan, heat the milk over low heat until small bubbles form around the edge of the pan, about 3 minutes.
2 In a large heatproof bowl, whisk the egg yolks and honey until smooth. Gradually whisk in the hot milk. Pour the mixture into the saucepan and cook over low heat, stirring constantly, until wisps of steam rise from the surface and the mixture thickens slightly.
3 Immediately pour the mixture through a fine-mesh strainer into a bowl. Stir in the cream. Cover and refrigerate until chilled, about 1 hour.
4 Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Pack the ice cream into a plastic container. Cover and freeze up to 24 hours. Serve each portion topped with a tablespoon of rum or cognac and a sprinkle of crushed torrone.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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