Making homemade ice cream is no more difficult than whisking together a creamy custard and leaving to freeze. For classic flavour fans, this honey recipe brings a little extra sweetness to your summer’s day. Experiment with different honey to change the profile, and don’t forget the toasted almonds – they make a difference.
Prep time 1 hour (plus freezing time) | Cook time 8 minutes | Serves 8-10
500ml organic whole milk
500ml organic double cream
8 Stonegate Estate Organic egg yolks
100g runny honey
100g golden caster sugar
Place the milk and cream into a heavy based pan with the honey and the sugar. Set the pan over a medium heat and bring to a tremulous simmer, stirring regularly. Meanwhile divide the eggs. Place the yolks in a large bowl, cover a refrigerate the whites for another recipe – meringue perhaps?
When the cream and honey mixture has simmered, take it off the heat and pour it over the yolks, whisking as you go. Transfer the custard back into a clean saucepan and return to a medium heat, and cook, stirring continuously until the custard has thickened. Don’t let it boil or it may split. Pass the custard through a sieve into a bowl, cover and refrigerate. Once the custard is cold, churn in the bowl of an ice cream machine until soft set. Remove the ice cream from the machine and place in a suitable container and freeze. Remove the ice cream 15 to 20 minutes before you intend to eat.
Serve in bowls or scoop into cones, sprinkle with toasted almonds and an extra trickle of honey if you like.
