Frozen Stone Fruit Cream Desserts
75 / 100
ready in 6 h. 30 min.
2 Pots, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Slotted spoon, 1 Lid, 1 Sieve
Heat the milk and honey in a pan until just below simmering. Remove from the heat.
Whisk the eggs until light and frothy. Whisk in the milk mixture until blended.
Return to the pan and cook over a low heat, stirring constantly until thickened. Do not boil. Remove from the heat and stir in the spices. Set aside to cool, stirring occasionally.
Pour into a freezerproof container, cover and freeze until firm.
Tip into a bowl and stir in the raisins, cranberries and almond. Spoon into the container and freeze until firm.
Serve in scoops in paper cake cases.