Honey Ice Cream
I made this with Pohutukawa honey from New Zealand and it was delicious.
There's no need to stir the ice cream midway of chilling as it'll take on a smooth and soft texture. You can use any heavy cream you like, but the richness and smoothness will depend on what you use. Recipe by John Lee Cooker
Honey Ice Cream
I made this with Pohutukawa honey from New Zealand and it was delicious.
There's no need to stir the ice cream midway of chilling as it'll take on a smooth and soft texture. You can use any heavy cream you like, but the richness and smoothness will depend on what you use. Recipe by John Lee Cooker
Cooking Instructions
- 1
Separate the egg into yolk and white.
- 2
Put the egg whites in a big bowl. Whisk well and make a stiff meringue.
- 3
Put heavy cream and honey in another big bowl. Whisk until stiff peaks form.
- 4
Add egg yolk to the bowl from Step 3 and mix. Then add the meringue from Step 2 and mix well.
- 5
When they are mixed well, transfer to a container and freeze.
- 6
For the sweetness, after mixing well at Step 4, taste and add more honey if you like. Mix well if you do so.
- 7
This is the Pohutukawa honey from New Zealand. If you can get it, give this recipe a try with this.
- 8
It goes well with this affogato.
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