Serves 8
Ingredients
- 500ml whole Milk
- 500ml Double cream
- 8 eggs
- 100g of your favourite runny honey
- 100g golden caster sugar
Method
Place the milk and cream into a heavy based pan with the honey and the sugar. Set the pan over a medium heat and bring to a tremulous simmer, stirring regularly. Meanwhile divide the eggs. Place the yolks in a large bowl, cover a refrigerate the whites for another recipe, meringue perhaps?
When the cream and honey mixture has simmered, take it off the heat and pour it over the yolks, whisking as you go. Transfer the custard back into a clean saucepan and return to a medium heat, and cook, stirring continuously until the custard has thickened. Don’t let it boil or it may split. Pass the custard through a sieve into a bowl, cover and refrigerate. Once the custard is cold churn in the bowl of an ice cream machine until soft set. Remove the ice cream from the machine and place in a suitable container and freeze. Remove the ice cream 15 to 20 minutes before you intend to eat.
Serve in bowls or scoop into cones, sprinkle with toasted almonds and an extra trickle of honey if you like.
