Double honey ice cream
Go on, treat yourself - homemade ice cream tastes so much better than anything you can buy
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 30 minutes plus chilling + freezing
- Start by making the ice cream. Warm the honey in a small pan over a low heat. In another pan heat the cream and milk together until just below boiling point. Whisk the egg yolks together in a large bowl until combined.
- Pour the hot cream mixture over the eggs whisking constantly. Return the whole lot to the pan and set over a low heat, stirring constantly until the custard thickens enough to coat the back of a wooden spoon. Strain into a clean bowl and add the warmed honey and mix thoroughly. Cool and then chill for at least 2 hours before churning in an ice-cream machine following the manufacturer's instructions.
- To make the honeycomb tip the caster sugar into a saucepan and add the honey and 4-5 tbsp water. Bring slowly to the boil to dissolve the sugar. Continue to boil steadily until the caramel becomes honey coloured. Add bicarbonate of soda and, working very quickly, swirl the pan to mix evenly. Immediately pour into a greased baking tin set on a heatproof surface and leave until the honeycomb is completely cold and brittle.
- Break the honeycomb into pieces and gently mix through the ice-cream mixture. Tip into a freezer-proof container and freeze until needed. Serve the ice cream in generous scoops in waffle cones.
Per serving
565 kcalories, protein 4.9g, carbohydrate 41.9g, fat 43.2 g, saturated fat 22.9g, fibre 0g, salt 0.21 g
Recipe from olive magazine, June 2009.
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http://www.bbcgoodfood.com/recipes/10955/
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Ingredients
- 225g runny honey
- 550ml double cream
- 250ml full-fat milk
- 6 large eggs , yolk only (freeze the whites to use later)
HONEYCOMB
- 125g golden caster sugar
- 1 tbsp runny honey
- ¼ tsp bicarbonate of soda
- waffle ice cream cones to serve
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You can buy berry-flavoured vodkas but it's easy to make your own and as it keeps in the fridge for weeks, it's more fun to drink!
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 30 minutes plus chilling + freezing
Ingredients
- 225g runny honey
- 550ml double cream
- 250ml full-fat milk
- 6 large eggs , yolk only (freeze the whites to use later)
HONEYCOMB
- 125g golden caster sugar
- 1 tbsp runny honey
- ¼ tsp bicarbonate of soda
- waffle ice cream cones to serve
Per serving
565 kcalories, protein 4.9g, carbohydrate 41.9g, fat 43.2 g, saturated fat 22.9g, fibre 0g, salt 0.21 g
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29 May 2009
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25 July 2009
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14 April 2010
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10 June 2011
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