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    Honey and amaretti biscuit ice cream

    Ingredients

    • 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

    Instructions

    1

    Place the honey, milk, cream, vanilla pod and seeds in a large saucepan and bring to a boil.

    2

    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.

    3

    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.

    4

    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.

    5

    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.

    6

    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.

    7

    Serve with the remaining biscuits, fresh nectarines and extra honey.

    Notes

    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.

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