Burnt Honey and Thyme Ice Cream recipe
information
Preparation time: 5 min, plus 30 min infusing, 30 min chilling and 6 hr freezing, Cooking time: 20 min , Cals per serving: 630
ingredients
600 ml (1 pt) milk
568 ml carton double cream
8 fresh thyme sprigs
150 ml (5 fl oz) dark runny honey, plus such as Mexican extra for drizzling
6 large egg yolks
Orange Tuile Biscuits to serve (see below)
568 ml carton double cream
8 fresh thyme sprigs
150 ml (5 fl oz) dark runny honey, plus such as Mexican extra for drizzling
6 large egg yolks
Orange Tuile Biscuits to serve (see below)
method
1. Place the milk, double cream and thyme sprigs in a pan and bring to the boil. Remove from the heat and set aside for 20 to 30 minutes to infuse. Strain the milk and discard the thyme sprigs.
2. Place the honey in a small pan and heat gently. Bring to the boil and bubble for 4 to 5 minutes, or until it has a slightly burnt caramel smell. Remove from the heat and immediately place the pan in a bowl of cold water to stop the cooking process. Set aside.
3. Place the egg yolks in a bowl and whisk in the infused milk slowly until thoroughly combined. Return the mixture to the clean pan and cook over a gentle heat, stirring until thickened, but do not boil. Strain it into the honey and stir until well combined. (It may be necessary to warm the mixture gently.) Allow to cool, then cover and chill for 30 minutes.
4. Place the chilled mixture in an ice cream machine and freeze according to the manufacturer's instructions. If you do not have an ice cream machine, place the custard mixture in a clean enamelled or stainless steel roasting tin and freeze for about 1 hour. Stir the ice cream as it begins to set around the edges and return to the freezer. Repeat until the ice cream is completely frozen (this will take 4 to 6 hours), then transfer to a freezerproof container and return to the freezer. Serve the ice cream drizzled with honey and accompanied by the Orange Tuile Biscuits.
Orange Tuile Biscuits
3 large egg whites
100 g (3 1/2 oz) icing sugar, sifted
100 g (3 1/2 oz) plain flour, sifted
1 orange, rind grated
75 g (3 oz) unsalted butter, melted
1. Preheat the oven to 200°C/180°C fan oven/Gas Mark 6. In a large bowl, lightly whisk the egg whites with the icing sugar. Lightly stir in the flour, orange rind and butter. Cover and chill for 30 minutes.
2. Line two baking sheets with non-stick baking parchment. Place 3 teaspoonfuls of the mixture in mounds, spaced well apart, on the baking sheet and spread them out to 9 cm (3/4 in) circles. Bake for 12 minutes until just brown around the edges.
3. While still warm, quickly shape each biscuit over a rolling pin, to curl. Repeat with the remaining mixture.
Preparation time: 20 min, plus 30 min chilling, Cooking time: 6 - 12 min, Cals per serving: 55 Makes: about 24
2. Place the honey in a small pan and heat gently. Bring to the boil and bubble for 4 to 5 minutes, or until it has a slightly burnt caramel smell. Remove from the heat and immediately place the pan in a bowl of cold water to stop the cooking process. Set aside.
3. Place the egg yolks in a bowl and whisk in the infused milk slowly until thoroughly combined. Return the mixture to the clean pan and cook over a gentle heat, stirring until thickened, but do not boil. Strain it into the honey and stir until well combined. (It may be necessary to warm the mixture gently.) Allow to cool, then cover and chill for 30 minutes.
4. Place the chilled mixture in an ice cream machine and freeze according to the manufacturer's instructions. If you do not have an ice cream machine, place the custard mixture in a clean enamelled or stainless steel roasting tin and freeze for about 1 hour. Stir the ice cream as it begins to set around the edges and return to the freezer. Repeat until the ice cream is completely frozen (this will take 4 to 6 hours), then transfer to a freezerproof container and return to the freezer. Serve the ice cream drizzled with honey and accompanied by the Orange Tuile Biscuits.
Orange Tuile Biscuits
3 large egg whites
100 g (3 1/2 oz) icing sugar, sifted
100 g (3 1/2 oz) plain flour, sifted
1 orange, rind grated
75 g (3 oz) unsalted butter, melted
1. Preheat the oven to 200°C/180°C fan oven/Gas Mark 6. In a large bowl, lightly whisk the egg whites with the icing sugar. Lightly stir in the flour, orange rind and butter. Cover and chill for 30 minutes.
2. Line two baking sheets with non-stick baking parchment. Place 3 teaspoonfuls of the mixture in mounds, spaced well apart, on the baking sheet and spread them out to 9 cm (3/4 in) circles. Bake for 12 minutes until just brown around the edges.
3. While still warm, quickly shape each biscuit over a rolling pin, to curl. Repeat with the remaining mixture.
Preparation time: 20 min, plus 30 min chilling, Cooking time: 6 - 12 min, Cals per serving: 55 Makes: about 24
serving amount
serves: 6
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