Honey Ice Cream
• 600ml thickened cream
• 1/3 cup honey
• 4 egg yolks
• 1/3 cup caster sugar
• 2 teaspoons vanilla extract
Combine cream and honey in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until mixture simmers. Remove from heat.
Using an electric mixer beat egg yolks, sugar and vanilla in a bowl for 5 to 6 minutes or until thick and creamy. Gradually beat in cream/honey mixture until combined. Strain mixture into a clean saucepan over medium heat. Cook stirring for 10 to 15 minutes or until mixture coats the back of a spoon. Pour into a shallow rectangular cake pan. Cover and freeze for 3 hours or until just firm.
Transfer to a bowl. Using an electric mixer beat until smooth. Pour into a 5 cup-capacity loaf pan. Cover. Freeze for 6 hours or until firm.
Serve drizzled with extra honey… pure indulgence.