Blackberry and Honey Ice-Cream |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Found this at Australian Gourmet Traveller online. This was sort of a two part recipe so I split it up - tartlets as one recipe and the ice cream as the other. Here is the tartlet recipe: Baked Goat's Curd and Lemon Tartlets. Recipe by Jonathan Kemble, Star of Greece restaurant (edited by Adelaide Lucas) Cook/Freeze time completely depends on your ice cream maker. Ingredients:
80 ml milk |
4 egg yolks |
35 g caster sugar |
30 g honey |
250 ml pouring cream |
50 g blackberries |
Directions:
1. Heat milk in a saucepan and bring almost to the boil.
2. Combine egg yolks and sugar in a bowl and whisk until thick and pale, then gradually whisk in hot milk.
3. Return mixture to pan and stir over low heat for 2 minutes or until mixture thickens enough to coat the back of a wooden spoon. Do not boil.
4. Remove from heat, add honey, then strain through a fine sieve into a bowl and cool.
5. Add cream and blackberries.
6. Pour into an ice-cream machine and churn according to manufacturer’s instructions.
7. Freeze ice-cream until required.
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