Homemade Honey Ice Cream
- 6 days ago
- 2 min read
What could be better on a sweltering Texas Summer day than homemade honey ice cream with chewy bits of honey praline mixed in? Try this easy recipe timed perfectly to your recent honey harvest.
INGREDIENTS
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 baking of soda
INSTRUCTIONS
Add the egg yolks & sugar to a large mixing bowl & whisk together for 1 min until pale. Add the cream & milk to a large saucepan & heat until just steaming. Pour the liquid into the egg yolks very slowly, whisking until combined. Pour the mixture back into the saucepan & 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, then 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 & sea salt, stir & place back in the freezer to finish setting.
Before serving make the honey praline. For the honey praline, heat the sugar & honey in a saucepan until the sugar has dissolved & the mixture is bubbling. Preferrably until it reaches 300°F. Add the king soda & stir quickly. Once it bubbles & foams, quickly pour onto a parchment lined baking sheet. Leave to cool until set. To remove, cut the praline with a large kitchen knife and chop into small pieces. It should come away in shards.
To serve, crumble the honeycomb over the ice cream or mix it in & enjoy.
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