Black honey ice cream in a glass tumbler.

Black Honey Ice-cream

You'll need to prepare Black Honey ice-cream at least 24 hours in advance, but it is well worth the wait!

Recipe and photo credit: Heather McLean

Black Honey Ice-cream

Heather McLean

Servings

6

Prep Time

25 minutes

Cuisine

American

Category

Dessert

Smooth, rich, black honey ice-cream. This will need at least 24 hours in the freezer before enjoying.

Black Honey Ice-cream

Ingredients

  • 250ml cream
  • 2 egg yolks

  • 85g Black Honey

  • ½ teaspoon vanilla extract

Directions

  1. Whip cream until stiff peaks form and place in fridge.

  2. Heat the Black Honey on medium heat, stirring, till boiling. Boil two minutes while stirring.

  3. In a large bowl, beat egg yolks and vanilla extract for a minute. Slowly pour in hot honey in a slow steady stream whilst beating. Beat until the mixture is creamy and mocha coloured, and cooled.

  4. Gently fold the honey mixture into whipped cream.

  5. Pour into a loaf tin. Cover with gladwrap, pressing gladwrap onto the surface of the ice-cream to keep out unwanted water crystals.