Burnt honey ice-cream

Burnt honey ice-cream

By
From
Arabesque
Serves
4-6
Photographer
William Meppem

Caramelising honey just to the point of burning takes it from super-sweetness to the very edge of bitterness. It makes a very rich ice-cream and is delicious served with puffy almond fritters, sweet nut-stuffed quinces, or alongside a slice of sticky ginger cake.

Ingredients

Quantity Ingredient
200g sugar
6 tablespoons water
6 tablespoons honey
500ml milk
1 litre cream
8 egg yolks

Method

  1. Dissolve 100 g of sugar with the water and boil until it reaches the soft-boil stage – that is 240°C on a sugar thermometer. This takes approximately 8 minutes. Then add the honey and cook to a dark caramel, which will take an additional 8–10 minutes. Be careful it doesn’t burn and remember that residual heat will continue to cook it once you remove it from the heat.
  2. Meanwhile, bring the milk and cream to the boil. In a mixing bowl whisk the egg yolks with the remaining sugar. Pour the hot cream onto the eggs, whisking vigorously, then return the mix to the saucepan. Mix in the caramel and stir over a very gentle heat until it thickens. You should be able to draw a clear line in the custard on the back of a spoon.
  3. Remove the pan from the heat and cool it in a sink of cold water or ice, stirring from time to time. When the custard is completely cold pour it into an ice-cream machine and churn according to the manufacturer’s instructions.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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