Honey Ice Cream
6/09/26
Ingredients
Ice Cream
- 12 egg yolks
- 200 g caster sugar
- 1200 ml double cream
- 500 ml milk
- 100 g honey
- Pinch sea salt
Honeycomb
- 200 g caster sugar
- 100 ml honey
- 2 tsp bicarbonate of soda
Method
Add the egg yolks & sugar to a large mixing bowl & whisk together for 1 min until pale and fluffy.
Add the cream and milk to a large saucepan & heat until just steaming, but not too hot or boiling. Pour the liquid into the egg yolks slowly, whisking until combined. Pour the egg and milk mixture back into the saucepan and cook over low heat until it starts to thicken (at about 80ºC or when it coats the back of a spoon).
Once thickened, transfer to a large container, allow to cool at room temperature with the lid off, then cover and pop in the freezer. Every hour or so give it a stir with a whisk. After 3-4 hours it should have started to set. Add the honey and sea salt, stir and place back in the freezer to finish setting.
For the honeycomb, heat the sugar and honey in a saucepan until the sugar has dissolved and the mixture is bubbling. Add the bicarb and stir quickly. Once it bubbles & foams, quickly pour into a large metal tin. Leave to cool until set. To remove from the tin, flip it over onto a tray, then firmly tap the base with a rolling pin. It should come away in shards.
To serve, crumble the honeycomb over the set ice cream, scoop into bowls or cones, and enjoy.
