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Honey & whisky ice cream
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by Diana Henry
500ml whipping cream
4 British Blacktail Free Range Medium Egg yolks
175g clear honey
1 tsp vanilla extract
2 tbsp whisky
Baked rhubarb and shortbread, to serve (optional)
1. Heat the cream in a heavybottomed saucepan until it comes to just under the boil. Beat the egg yolks in a large bowl until they become paler and increase in volume. Slowly add the cream to the egg yolks, stirring all the time. Rinse out the saucepan, then pour the cream mixture into it. Put a large bowl in ice-cold water (either in your sink or in a larger bowl).
2. Set the pan of cream and eggs over a low heat and cook, stirring, until it thickens enough to coat the back of a spoon. (You should be able to push your index finger through the custard on the back of the spoon and it leave a trail). It will take about 10 minutes. Make sure the custard doesn’t boil or it will scramble. As soon as it’s thick enough, pour it into the bowl set in iced water to stop it cooking.
3. Stir in the honey, vanilla and whisky until completely incorporated. Keep stirring the mixture at intervals as it cools. Cover and put into the fridge.
4. Churn the mixture in an icecream machine according to manufacturer instructions, then transfer to a freezerproof container, cover with greaseproof paper and put it in the freezer. If you don’t have an ice-cream machine, pour the mixture into a freezerproof container and put it in the freezer. Remove from the freezer every couple of hours and beat vigorously – you can put it in a food processor or use electric beaters – to break up the ice crystals. You want to end up with a smooth, creamy mixture. Then freeze completely. Remove from the freezer about 20 minutes before serving, with roasted rhubarb and shortbread, if liked
Typical values per serving:
This recipe was first published in January 2022.