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Honey Ice Cream

500 ml (2 cups) full fat milk
6 egg yolks
200 gm (7 oz) caster sugar
500 ml (2 cups) pouring cream, 35% butterfat
60 ml (1/4 cup) honey

Bring the milk to the simmering point in a small saucepan. In a
larger saucepan, bring 1 litre (4 cups) of water to the boil. Place
the yolks and sugar in a large heat proof bowl (preferably stainless
steel) and whisk until combined.

When the milk has just come to the boil pour into the yolks and
sugar and immediately whisk to combine. Do not delay at this point
as the hot milk can cook the egg yolks (lumps!)

Reduce the boiling water to a simmer and set the bowl over the pot.
Stir the custard until the mixture coats the back of a spoon or
test with a sugar thermometer. The mix is cooked at 810C (170F).

Add the honey, stir and pour into a wide shallow tray to let cool.
When cool stir in the cream and strain through a fine meshed sieve.
Churn in a ice cream machine and allow extra time to freeze due to
the sugar content, say 12 hours.


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