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Honey Ice Cream

Honey Ice Cream

11 hrs 30 mins total time

30 mins active time

Medium

Makes 1 quart

Ingredients


Measurements:

  • 2½ cups (20 fl oz) heavy cream
  • 1 cup (8 fl oz) milk
  • 6 large egg yolks

    at room temperature

  • ½ cup (6¼ oz) honey

    plus extra to serve

  • 1 tsp pure vanilla extract

Instructions

  • 1Pour the cream and milk into a medium heavy-based saucepan. Stir over medium heat for 6-8 minutes until bubbles just start to form around the edge of the pan, do not boil. Remove from the heat.
  • 2Put the egg yolks, honey and vanilla in a large heatproof bowl. Whisk until pale and creamy. Pour ½ cup (4 fl oz) of the hot cream mixture over the eggs and honey and whisk to combine. Add the remaining cream mixture to the egg mixture, whisking to combine.
  • 3Wash and dry the saucepan. Pour the mixture back into the pan. Stir constantly with a wooden spoon over low heat for 10-12 minutes, until the custard has thickened and coats the back of the wooden spoon, do not boil.
  • 4Strain the custard into a heatproof bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for 4 hours until cold.
  • 5Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.
  • 6Once the ice cream is frozen transfer to a freezer-safe container, just large enough to contain the ice cream. Freeze for 6 hours or overnight for firmer ice cream.
  • 7Scoop into bowls, drizzle with extra honey and serve.
  • 8Store ice cream in the freezer for up to 2 weeks. The ice cream will become very firm after freezing overnight, so remove from the freezer and stand at room temperature for 5-10 minutes before serving for easier scooping.