Honey ice cream with lavender


Ingredients 11
Servings 0
Time

Ingredients

  • ICE CREAM
  • 125
    ml
    light-coloured honey
  • 4
    jumbo egg yolks
  • 300
    ml
    milk
  • 600
    ml
    cream
  • 1
    vanilla pod
  • 6
    sprigs lavender
  • BERRY SAUCE
  • 125
    g
    mixed berries
  • 410
    g
    youngberries
  • 10
    ml
    cornflour
 

Method

 
ICE CREAM: Heat honey. Beat egg yolks until thick. Add honey, whisking constantly. Heat milk, cream, vanilla pod or essence and lavender. Cool for 5 to 10 minutes. Add to egg yolk and honey mixture and pour into a heavy-based saucepan or the top of a double boiler. Cook, stirring, over low heat until custard thickens and coats the back of a wooden spoon, 10 to 15 minutes. Do not allow mixture to boil, as it will curdle. Strain and cool. Freeze, following instructions, in an ice cream maker. Alternatively, freeze in a rigid plastic container until half-frozen, then remove from freezer and beat thoroughly, to remove ice crystals. Freeze until firm. BERRY SAUCE: Heat fresh and canned berries to just below boiling point. Blend cornflour with 10 ml (2 tsp) water until smooth. Add to fruits and bring to boil. Cook until slightly thickened, about 5 minutes, then remove and cool. TO SERVE: Place a scoop of honey ice cream in a champagne glass and drizzle 10 ml (2 tsp) berry sauce around it. Makes about 1 litre (4 cups).
 

 

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