Summer is the perfect time to experiment with new ice-cream flavours. With every flavour I try finishing in no time and vacating space in my freezer, I get more of an incentive to try out new variations... of course, the freezer must be kept busy especially in the hot summer months! This, of course cannot be said of my fellow foodie who packs her freezer with all kinds of delicious ice-cream, cakes and sweets, only to enjoy them at her own pace!
If you like vanilla based ice-cream, just like I do, then here is a delicious ice-cream you must try making. Here is what you will need:
4 egg yolks
750ml double cream
75g walnut pieces
350g honey
Using an electric beater on full speed, beat the egg yolks until they are light and paler.
750ml double cream
75g walnut pieces
350g honey
Using an electric beater on full speed, beat the egg yolks until they are light and paler.
Now, in a thick bottomed place the cream and heat it until just before it starts to boil. Whisk in the eggs and pour it into a bowl.
Cool the bowl then place it in the fridge to chill completely. Once you are read to churn your ice-cream in the machine, stir in the honey and pour into your ice-cream machine.
Just before the ice-cream is completely ready, add the walnut pieces. Make sure that the walnuts are cut into small pieces since larger ones will make it difficult to scoop out the ice-cream once it’s ready.
Make sure to use the full fat cream and milk when making ice-cream. This will give you a creamier result. Should you opt for a lower fat dairy, then the result might be more of a slush then an ice-cream consistency.
