This ice-cream recipe was actually the result of a happy accident. It was supposed to be honeycomb ice-cream, but the honeycomb didn’t set, resulting in an ice-cream that tastes like honey.
Ice-cream base (1 Litre)
450ml double cream
5 organic egg yolks
ice cubes and cold water
Very slowly bring cream and milk up to the boil.
Meanwhile whisk egg yolks with sugar in the whisk attachment of a mixer.
Slowly pour the milk/cream mixture into the egg/sugar mixture whilst constantly whisking.
Pour the whole thing back into the pot and put back on a low heat stirring CONSTANTLY until the mixture coats the back of a spoon. Do not stop stirring even for a second or you will end up with grainy ice-cream.
Put ice cubes and cold water in a large container then put another container inside it – pour the custard mix into the smaller container – leave to cool down stirring occasionally and put in the fridge as soon as possible.
Churn when completely cool.
100g caster sugar
60ml golden syrup
1.5 tsp bicarbonate of soda
Mix the sugar and syrup together then put into a saucepan. Place the pan on low heat. Do not stir.
When the mixture has melted, darkened and finally started to bubble (about 3min), take it off the heat and whisk in the bicarbonate of soda. It should at this stage turn into a pale gold foam. Turn this immediately onto a piece of baking parchment or greased foil.
Leave until set and then break it into pieces.
Fold the pieces into your freshly churned ice-cream before putting it into the freezer.
If it doesn’t set properly, you will have replicated the Hackney Pearl’s honey ice-cream. Or to be sure of failure, you could omit the bicarbonate of soda step of the process.
If it does set, you will have yourself a lovely honeycomb (or hokey pokey) ice-cream.
Go back to The Hackney Pearl