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Honey Ice cream

By The Hollyhock Kitchen. Posted on May 6, 2019 in Stories + Recipes

This recipe is adapted from Ben Vear

Things at Hollyhock are buzzing, and for the first time this year we will be getting bee hives to support our garden! In celebration of bees, and the coming hot summer months, enjoy our favourite ice cream recipe with honey.

This ice cream would be lovely served with a tart dessert, like a less-sweetened apple pie, rhubarb crisp, luscious lemon cake, or even a simple fruit sauce. You can use this recipe with or without an ice cream maker.

Ingredients

  • 1⅓ cup organic double cream
  • 1 cup organic full-fat milk
  • 4 large organic egg yolks
  • ½ cup sugar
  • ½ cup local honey
  • ⅓ cup local honey (set aside)

Method

  1. Pour the cream and milk into a medium saucepan and heat the mixture over medium low heat until it almost boils. You will see a few bubbles rise to the surface. Stir frequently to avoid burning.
  2. In a medium bowl whisk the eggs and sugar until thick and lightened in colour.
  3. Remove the milk mixture from the heat and carefully temper it into the egg mixture by pouring in a very thin stream and whisking all the time. Whisk in the ½ cup of honey. (Tempering is sometimes easier to do with two people, or by placing the bowl on a damp rag so it can’t spin or move.)
  4. Return the custard mixture to the pot and heat carefully, stirring often, until the custard is thickened so it can coat the back of the spoon.

If you have an ice cream maker

  1. Pour the custard into your ice cream maker. Follow the manufacturer’s instructions and leave to churn.
  2. Remove the mixture from the churn according to manufacturer’s directions (it should be about soft serve consistency), scoop the ice cream into a freezable loaf pan and  drizzle the remaining ⅓ cup of honey over the mixture before gently folding it in to make swirls. Cover with wax paper or saran wrap and freeze until well set.

If you do not have an ice cream maker

  1. Pour the mixture into a freezer-proof container, seal it firmly with a lid and place in the freezer. Whisk after every hour for three hours to prevent ice crystals from forming, fold the honey in after the final whisking before leaving it to set.

 

 

 

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