Savour the end of summer with this honey ice cream
Nothing screams summer quite like a scoop of ice cream dripping down your hand on a hot day. And as the long days begin to slip away from us, we find ourselves reaching for this cold treat more often, savouring the flavours of this season with each bite.
Lucky for us, when we’re feeling the heat, we know that a tub of homemade ice cream is usually steps away in the Zin House freezer. For those of us that don’t have a restaurant in our backyard, Kim has shared her recipe for honey ice cream this month to help keep you cool at home before we kiss this summer heat goodbye!
- 600 ml pure cream
- 1 vanilla bean, split lengthways, seeds scraped
- 6 egg yolks
- 1/3 cup caster sugar
- 3 tablespoons honey
This recipe calls for an ice cream maker, however, if you don’t have one, you can easily use a metal container and food processor. Once finished, top ice cream with seasonal fruit or dehydrated honeycomb for a crunch!
- Infuse the cream by placing it in a saucepan with the vanilla bean and heating over a medium heat until it is almost simmering (small bubbles will form around edge of pan). Don’t let it boil. Take off the heat and set aside for 10 minutes.
- Whisk egg yolks, sugar and honey in a bowl until thick and creamy.
- Gradually add the cooled cream mixture, whisking constantly until well combined. Return to pan.
- Cook over a medium heat, stirring constantly with a wooden spoon, until custard thickens and coats back of spoon. If available, use a thermometer to take mixture to 80°C.
- Strain mixture through a fine sieve into a large heatproof jug.
- Churn custard in an ice cream machine according to manufacturer’s instructions.
If you don’t have an ice cream machine, pour custard into a shallow metal container and follow steps below:
- Cover and place in freezer for 2–3 hours or until firm.
- Break up ice cream with a metal spoon.
- Transfer to a food processor and process until smooth. Re-freeze.
- Repeat process twice more or until ice cream is smooth and creamy.