Makes 4 pints
1 pint heavy cream
1 cup sugar
4 egg yolks
1 small jar preserves
Combine all in stand mixer to stiff peak stage, then freeze.
(and, if you mistakenly use whole eggs instead of just the yolks, it will still turn out fine) 😉
This is based on a recipe for “Frozen Honey Cream” from Martha Stewart, changed to better suit our tastes and the ingredients we had. I also changed the prep to be much less fussy and found the end result to be the same, so….. easier measurements + less prep + same results = win!