I love ice cream, and in summer it is such a wonderfully convenient dessert that appeals to most palates. This recipe is my favourite as it does not require an ice-cream maker and I can make a nice large batch really quickly. It can be served with fresh fruit, another dessert, some CocoaFair cocoa nibs or eaten just as is.
This recipe makes a little over 2l. You can play around with adding other ingredients to create your own creative flavours.
1l fresh whipping cream, preferably raw not ultra-pasteurised
1 cup raw honey
4 egg yolks
20ml vanilla extract
Place the cream in the bowl of your standing mixer, or a mixing bowl if using a hand mixer. Stir the honey into the cream until dissolved.
In another bowl, whisk the egg yolks and vanilla extract together.
Turn on the standing mixer, with whisk attachment, and whisk the cream until it is stiff but not about to separate.
Once the cream is stiff, with the mixer still running add the egg yok mixture and whisk it for another 10 to 20 seconds to incorporate.
Pour into a shallow plastic dish and place in the freezer to set.
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