Honey and amaretti biscuit ice cream
- 60ml (¼ cup) honey + extra, to serve
- 500ml (2 cups) full-cream milk
- 500ml (2 cups) fresh cream
- 1 vanilla pod, split, seeds scraped
- 6 large egg yolks
- 150g (¾ cup) sugar
- 150g amaretti biscuits, crushed
- sliced nectarines, to serve
Place the honey, milk, cream, vanilla pod and seeds in a large saucepan and bring to a boil.
While the mixture is heating combine the egg yolks and sugar in a bowl and whisk using an electric beater until the mixture is thick and pale, about 5 minutes.
Remove the milk from the heat and gradually add to the egg yolks. Add slowly to prevent the eggs from curdling, mixing as you pour.
Return the mixture back to the saucepan and stir over a low-medium heat until the mixture is thick enough to coat the back of a spoon. Pour the custard into a large bowl, cover with plastic wrap and refrigerate overnight.
Prepare the ice-cream maker and strain the custard through a sieve, discarding the vanilla pod. Pour into the ice-cream maker and chill according to manufacturer instructions.
When the ice cream is almost set, add half of the biscuits and mix through. Pour into a large freezer-safe container, cover and freeze for 4 hours or overnight.
Serve with the remaining biscuits, fresh nectarines and extra honey.
Save the used vanilla pod. Allow it to dry then pop it into sugar for a vanilla fragrance. Use any seasonal fruit of your choice when serving the honey ice cream or replace the amaretti biscuits with crushed nuts.