Monday, 27 May 2013

Honey & Vanilla Ice Cream

I have never made ice cream before, but a couple of months back I was given an ice cream maker as a birthday present. It was very unexpected and very exciting. However my joy turned to disappointment when I realised that I didn't have enough available space in my freezer to store and freeze it.

A couple of months on and we have made enough space in the garage to buy a new freezer, especially to accommodate it! An ice cream freezer.................. idea of heaven! Do you think it could be the female equivalent of a beer fridge?

Having frozen the ice cream bowl for the required number of hours, I set to work this weekend on my first ever ice cream. I thought I would go for a relatively simple flavour to start with (without 'bits'), on the basis that I probably need to try a number of different smooth base-recipes to test textures and see how different combinations of wet ingredients work.

This particular recipe has been adapted from one that I found in The MasterChef Cookbook (2010) from the 2009 professionals champion (Steve Groves). I have omitted the lavender from his recipe and added vanilla instead. I didn't have any fresh vanilla pods in the larder, so I substituted with some vanilla bean paste which I always keep in the fridge. I had some raspberry sauce left over from a couple of weeks back which I had frozen, and added some fruit and pistachios, to make a bit of a sundae out of it.

The ice cream is delicious. Very smooth and very creamy...................... definitely rich enough for just one scoop...................... a decadent, luxurious scoop!

Honey & Vanilla Ice Cream (with fruit and pistachio nuts)


500 ml double cream
4 egg yolks
175g clear honey
1 teaspoon vanilla bean paste (or 1 vanilla pod)

nectarines or an alternative favourite fruit - cut into cubes
a few pistachio nuts (unsalted) - chopped
raspberry sauce (made from the recipe in this post)


  1. Whisk the honey, vanilla and egg yolks together until thick.
  2. Bring the cream to the boil.
  3. Cool for a couple of minutes, then pour half onto the honey-egg mixture whilst still whisking. Continue to whisk until thoroughly combined and airy.
  4. Return to the pan with the rest of the cream and heat to 80⁰ C (176⁰ F).
  5. When the correct temperature is reached, turn off the heat and pass through a sieve.
  6. Cool and chill the mixture, before
    putting into an ice cream maker and freeze according to the manufacturers instructions.
  7. Spoon into a freezer container to store and allow to harden for a few hours in the freezer.
  8. Once your ice cream is fully frozen, eat with your favourite fruit and decorate as you wish.

(If you don't have an ice cream maker, place the mixture at stage 6 into a shallow container and freeze until mushy. Then turn into a chilled bowl and beat until the ice crystals are broken down. Return to the freezer and freeze again until mushy. Repeat the whisking and freeze a final time)

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  1. Looks fabulous, especially dressed up as a sundea.
    I have an ice cream maker too, I really must dig it out. If only the weather would improve...

    1. Thanks Katie. I have high hopes that summer is on its way................ But even if it isn't, there will have to be more ice cream!


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