Today I love….Honey Ice Cream

A great little recipe I have found on one of my fave food blogs:

Machine-free honey ice cream

Serves 6

If you’ve always been a bit disappointed by icy semifreddo and other machine-free frozen desserts I feel your pain. But trust me – even after sitting in the freezer for 24 hours this baby is creamy, smooth, soft and seriously good – not an icicle in sight.

Delicious as a desert on it’s own, it would also be brilliant in all those places that ice cream works so well – with hot chocolate pudding, apple crumble, bread and butter pudding. Yum. The only thing is that it is quite strongly honey flavoured which is great in most cases but could be a little overpowering as an accompaniment to something like a passionfruit souffle.

When I find a vanilla machine-free ice cream that lives up to real ice cream texture, I’ll ditch the machine. Until then – enjoy this little treat.

1/2C (180g or 6oz ) honey

300mL (1 1/4C) double (heavy) cream

300mL (1 1/4C) pouring (single) cream

Place honey in a small saucepan and warm over a medium heat until really runny. Remove from the heat. Stir though double cream until smooth.

Whisk cream until it starts to thicken and form soft peaks. Fold whipped cream through the honey mixture and place in a freezer proof container. Freeze until you’re ready to eat – give it at least 4 hours.

For individual portions line 1/2C capacity little glasses, ramekins, or cups with cling wrap and divide mixture between. Freeze for at least 3 hours.

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