Ice
Honey
Cream
INGREDIENTS
• 250ml full fat milk
• 570ml double cream
• 10 large free range eggs
• 110g honey (runny)
METHOD
1. Pour the cream and milk into a saucepan. Heat gently, bringing to the boil.
2. Remove the pan from the heat as soon as the mixture is boiling.
3. Put the egg yolks into a bowl and add the honey. Whisk together until the mixture is pale and creamy.
4. Pour the hot cream on to the egg/honey mixture, whisking continuously till the mixture is smooth and well combined.
5. Return the mixture to a clean saucepan and heat over a low heat, stirring continuously until the mixture is thick enough to coat the back of a spoon.
6. Remove the saucepan from the heat and transfer the mixture to a clean bowl. Cover with cling film and leave to cool.
IF USING AN ICE CREAM MAKER:-
Pour the cooled mixture into a pre-frozen ice cream maker bowl and churn as per maker’s instructions until thick and smooth.
IF MAKING BY HAND:-
1. Pour the mixture into a freezer-proof bowl and place in the freezer
2. Remove the mixture every two hours, stir vigorously and put back in the freezer. Do this until the mixture is set.
