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Honey and almond ice-cream
Honey and almond ice-cream
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulge in heavenly homemade honey almond ice cream.
Ingredients:
  • 375ml (1 1/2 cups) milk
  • 375ml (1 1/2 cups) thickened cream
  • 1 vanilla bean, split lengthways
  • 6 egg yolks
  • 125ml (1/2 cup) honey
  • 130g (3/4 cup) blanched almonds, toasted
  • 100g (1/2 cup) caster sugar
  • 125ml (1/2 cup) water
Instructions:
  • Chill a 1.25L (5-cup) metal loaf pan in the freezer. Combine milk and cream in a saucepan, adding scraped vanilla seeds and the vanilla bean. Bring to a boil, then let it cool for 5 minutes. Remove the vanilla bean before proceeding.
  • Beat egg yolks and honey until creamy and light using a balloon whisk. Make sure a ribbon trail forms when lifting the whisk to trap air. Then, whisk in the cream mixture for a light texture.
  • Transfer the mixture to a clean saucepan. Cook gently, stirring with a wooden spoon, until the custard thickens to coat the back of the spoon and forms a trail when you swipe your finger through it, about 20 minutes.
  • Pour the mixture into a heatproof bowl, cover the custard with plastic wrap to prevent a skin from forming, and let it cool for 30 minutes. Chill in the fridge for 2 hours before serving.
  • Transfer the chilled custard into the loaf pan. Cover it with foil and freeze for 6 hours until almost set. Roughly break up the ice-cream using a metal spoon, then transfer it to a large bowl.
  • Toast almonds on a baking tray lined with parchment paper. Combine caster sugar and water in a saucepan over low heat until sugar dissolves. Increase heat and simmer for 5 minutes until golden. Pour over almonds, let it set, then roughly chop.
  • Beat the half-frozen ice-cream with an electric beater for 3 minutes until smooth and pale to break up the ice crystals and achieve a smooth texture. Stir in the almond mixture, return to the loaf pan, cover with foil, and freeze for 4 hours until firm.

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