Burnt Honey Ice Cream Recipe

How to Make Burnt Honey Ice Cream Recipe

Ingredients

225 g sugar.

600 ml pt milk

8 large egg yolks cracked ice for chilling.

for the burnt honey sauce

225 g sugar

120 ml clear honey.

Preparation method;

Step 1

To make the rich custard, combine the sugar, milk and thick cream in a saucepan and bring to the boil. Remove the pan from the heat, cover and leave for 5-10 minutes.

Step 2

In the top pan of a double boiler, off the heat, beat the egg yolks. Gradually pour in the hot milk, stirring with a wooden spoon until the mixture is well blended and foamy.

Step 3

Put the pan onto the boiler containing simmering water and cook, stirring continually until the custard coats the back of a spoon. Do not let the custard come to the boil or will curdle.

Step 4

Pour the rich custard into a large bowl and set in a larger bowl filled with cracked ice, cover the smaller bowl with a plate and let the custard cool completely.

Step 5

To make the burnt honey sauce in a small saucepan bring the sugar and 60 ml/4 tbsp water to the boil. Add another 60 ml water (covering your hand with as you add it to avoid being splashed). Blend with a wooden spoon and cook for a further 1-2 minutes until the syrup reaches 115/240 F ; at this temperature a small sample dropped in cold water will form a soft ball. Stir in the clear honey; remove from the heat and allow to cool.

Step 6

Stir half the cooled burnt honey sauce into the cooled custard and chill, covered, for 2 hours. Transfer the custard to a freezer proof container and put in the freezer until the mixture being to harden to a depth of about 25 mm/1 in around the side of the container, about 1-2 hours. Remove the mixture and beat with a whisk, or fork, return to the freezer and leave until firmly frozen, 2-3 hours.

Step 7

About 1 hour before serving, transfer the ice cream to the refrigerator to soften.

Step 8

To serve, pile the ice cream high in a glass serving dish and trickle over the remaining burnt honey sauce. Serve immediately.