October 2026 Monthly Recipe / Honey Ice Cream
Honey Ice Cream
Choose a local honey that has character and its unique flavour. Borage honey which is light and floral pairs well with goat’s cheese and apricot; Chestnut honey is rich and nutty, and works beautifully with strawberries, apples and blue cheese.
Ingredients
Makes 800g:
70g honey
450g double cream
350g whole milk
Pinch of sea salt
50g caster sugar
120g organic egg yolks
Method
Add the honey to a heavy-bottomed saucepan. Place on medium heat and cook until the water evaporates, and the honey begins to change colour lightly. Watch this carefully and swirl the pan every now and again, the honey should smell intensely aromatic but not caramelised.
Carefully stream in the cream, while whisking. Follow by adding the milk, salt and the sugar. Heat gently until steaming.
In a large bowl, vigorously beat the egg yolks using a balloon whisk until smooth.
Add a ladleful of the hot cream mixture to the yolks, while whisking. Continue tempering the eggs with the cream, then pour the custard back in the saucepan.
Cook on very low heat, stirring constantly using a flexible spatula, until the custard thickens slightly and an instant-read thermometer registers 76-78C.
Immediately pour the custard through a fine-mesh sieve into a container. Transfer the container over a bowl of ice water or the fridge and cool completely, for at least 6 hours.
When ready to make the ice cream, taste the custard – you may want to add a small pinch of sea salt or a tablespoon of honey. Churn in an ice cream maker as per the manufacturer’s instructions, then freeze for at least 2 hours before serving.