Honey and sesame ice cream
- August 2013
- Serves 8
- Takes 15 min to make, 45 min to cook, plus churning
This recipe for honey and sesame ice cream is made with sesame snaps and a flavoured orange blossom honey.
- 43.2g (23.7g saturated)
- 19.2g (19.7g sugar)
- 250ml whole milk
- 500ml double cream
- 8 large free-range egg yolks (see tip)
- 150g orange blossom honey or other strongly flavoured clear honey
- 2-3 packets of sesame snaps, crushed (put in a plastic bag, cover with a tea towel and bash with a rolling pin)
- Pour the milk and cream into a large saucepan and bring to the boil. Remove the pan from the heat as soon as the mixture boils.
- Whisk the egg yolks and honey in a bowl until pale and creamy (see tip). Pour the hot cream over the honey and egg yolks, whisking until smooth and well combined.
- Return the mixture to a clean pan and set over a low heat. Stir continuously until thick enough to coat the back of a spoon. Strain the custard through a sieve back into the measuring jug (to remove any lumps). Leave to cool.
- If you have an ice cream maker, pour in the cooled custard and churn according to the instructions until nearly set. Add the sesame crunch and churn until smooth and frozen. Transfer to a freezer-proof container and freeze until ready to serve.
- If you’re making the ice cream by hand, pour the cooled custard into a freezer-proof container and put in the freezer. Remove the mixture every 1-2 hours, stir vigorously with a fork, then return it to the freezer. Do this until the mixture has almost set, then stir in the sesame and return to the freezer until fully set.
Use any leftover sesame snaps to sprinkle over the frozen ice cream
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