Honey Ice Cream

By corlear

I use lavender honey made by bees that have fed on flowers from the lavender fields of the Alpine foothills. In autumn, when at is fresh, it is thick but liquid; as the year progresses, it solidifies. Use liquid honey, if possible. If your honey has crystallized, scoop it into a bowl and immerse it in hot water for a few minutes before trying to incorporate the other ingredients.

Ingredients

• 1 pint milk
• 5 eggs
• 2 heaping tbsp honey, or to taste
• small pinch of salt
• 1 cup heavy cream

Details

Servings 4

Preparation

Step 1

Bring the milk to the boil. Whisk together the eggs, honey and salt and slowly pour in the milk, whisking the while. Stir in the cream with the whisk and leave to cool.

Pour the cooled mixture through a strainer into another bowl and then into the ice cream maker, following instructions that accompany your maker.

Serve with a sauceboat of Raspberry Sauce on the side.