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Honey Ice Cream   Veg  CD  DP  30mins plus freezing


Serves 4-6   Cold  Vegetarian  Dessert   Ices



4 tbsp Honey
100g/4oz Sugar
1 teasp Ground Cinnamon
120ml/4 fl.oz Water
300ml/10fl.oz. Custard
2 Egg Whites
300ml/10fl.oz. Double Cream




1. Place the honey, sugar, cinnamon and water in a saucepan and heat, stirring, until  the sugar has dissolved. 


2. Increase the heat and boil the mixture for about 5 minutes until the mixture has thickened and is syrupy. 


3. Meanwhile, in a mixing bowl, whisk the egg whites until stiff.


4. Slowly pour the hot syrup onto the egg whites, whisking constantly then continue to whisk for about 5 minutes until the mixture has cooled. 


5. In another bowl, whisk the cream until thick then fold into the honey mixture together with the custard. 


6. Transfer to an ice cream maker and churn accordingly to the makers instructions (normally about 15-20 minutes).


7. Transfer to a freezer proof container, cover and freeze for 2-4 hours until set.


If you don't have an ice cream maker, just transfer to a rigid freezer proof container and freeze overnight.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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