Home-made honey ice-cream

gluten-free & yeast-free

This is “real” ice-cream! It is exceptionally light and creamy and bursts with flavour. However, limit your indulgence of this delectably rich ice-cream.

Makes about 1½ litres

2 extra-large organic or free-range eggs
50 ml raw honey
1 cup (250 ml) organic farm cream
a pinch of unrefined salt

 

Methods


1.Separate egg yolk from egg white and place in separate mixing bowls.
2.Whisk egg white until thick.
3.Whisk egg yolks and honey until creamy.
4.Whip cream until thick, do not whip for too long, otherwise the cream splits and becomes lumpy.
5.Fold the whipped cream and egg yolk and honey mixture together. Add a pinch of salt.
6.Gently fold the whisked egg whites into the whipped cream and egg yolk mixture.
7.Place in the freezer and allow to set overnight.

Suggested flavours
Blend any of the following flavourants into the egg yolk mixture


Vanilla ice-cream: add 5 ml pure vanilla extract or one vanilla pod, seeds only
Chocolate ice-cream: add 3 to 6 tbsp raw cacao and/or carob powder
Berry ice-cream: add 1½ cup strawberries, blueberries or mixed berries, mashed or pureed – make sure they are sweet and in season
Lavender and honey ice-cream: add 1 tbsp finely chopped lavender flowers
Lemon ice-cream: add 1 tbsp grated lemon rind
Halva ice-cream: add 3 tbsp tahini and ¼ cup shelled and chopped pistachio nuts

Note
To prevent ice-crystals from forming in ice-cream, add 2 tsp arrowroot powder to the cream before whipping (optional).

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