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
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Smooth, rich, black honey ice-cream. This will need at least 24 hours in the freezer before enjoying.Author:
- 250ml cream
- 2 egg yolks
85g Black Honey
- ½ teaspoon vanilla extract
Whip cream until stiff peaks form and place in fridge.
Heat the Black Honey on medium heat, stirring, till boiling. Boil two minutes while stirring.
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.
Gently fold the honey mixture into whipped cream.
Pour into a loaf tin. Cover with gladwrap, pressing gladwrap onto the surface of the ice-cream to keep out unwanted water crystals.
This will last in the freezer for up to a week. Serve immediately before eating.
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