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.

Preparation time

1: 30 Hours plus freezing time

Read More »

Soft Meringues with Custard Recipe

Ingredients

 Serves 6 4

 medium-sized eggs,

 separated 2.5 ml/

 ½ tsp ground cinnamon

 200 g/7 oz caster sugar

 1 L/1 ¾ milk

 15 ml/1 tbsp almond, blanched, peeled and chopped

 15 m/1 tbsp flour

 Preparation method

1.  Whisk the egg white until soft peaks form. Mix the cinnamon with half of the sugar and beat this mixture into the egg whites, 2 tablespoon at a time. 

2.  Put 100 ml of the milk in a small saucepan. Add the chopped nuts and reserve.

3.  Bring the rest of the milk to boil in a large shallow pan, and then lower the heat to the simmering point. Scoop out a few small dessert spoons of the meringue and slide them gently into the simmering milk. Cook only a few spoonfuls at a time, as the meringue swells as it cooks and you must keep each mound well apart.

4.  When the bottom is cooked, 2 – 2 ½ minutes, turn each mound over with a slotted spoon and cook the other side. The meringues will be gently firm on the out-side. Remove them and sliced gently into a deep dish. Continue until all the meringues are cooked.

5.  Mix the remaining sugar with the flour and strain the milk used for cooking into them; mix thoroughly.

6. Bring the reserved milk and nuts to the boil. Cook for 1 minute and then pour this into the sugar and flour mixture. 

7. Beat the egg yolks in a saucepan then pour in the milk mixture. Over a very low heat bring the custard to the gentlest simmer. Cook for 1 minute, stirring continuously to thicken the custard. Allow it to cool, stirring frequently. Chill about 1 hour.

8.  Cover each meringue with 15 ml/1 tbsp of the cold custard and serve the rest of the custard separately in a sauceboat.

Preparation time

 1 hour

Read More »