Recipe Corner - Honey Ice Cream
The BeeHolder, Spring 2012
Here is something to get you thinking of the coming summer, though unless you have access to an ice cream machine, this does look like it might be tricky to do.
8 egg yolks
200g honey (or 6 1/2 tbs)
1 split vanilla pod
- Place the egg yolks and sugar into a mixing bowl and whisk until smooth. Place the honey, cream and vanilla into a saucepan and heat until it almost boils. Remove from the heat.
- Strain the cream and add it to the egg and sugar mix. Mix well then return the custard to the heat. Stir the custard constantly over a low heat until the mixture coats the back of your spoon.
- Remove from heat and churn in an ice cream machine. If you do not have an ice cream machine, you can hand churn by filling a large bowl with ice and rock salt. Place a smaller bowl with the cooked custard on top of the ice. Whisk by hand until thick. This can take up to an hour so have helpers at hand.
Reproduced from Beekeepers Association of the ACT