Honey and Jersey milk ice cream with pasteli
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Ingredients
- 100 g ranulated sugar
- 2 tbsp. water
- 6 egg yolks
- 6 tbsp. honey, preferably English wildflower
- 2 tsp. cornflour
- 600 ml full cream Jersey milk
- 75 g sesame seeds
- 1 small orange
- 100 g honey
Directions
- Lightly whisk the egg yolks, honey and corn flour together in a bowl. Pour the milk into a medium saucepan and bring just to the boil, then gradually whisk into the yolk mixture until smooth.
- Pour the milk mixture into the saucepan and cook over a gentle heat, slowly bringing just to the boil until thickened and it resembles thin custard. Be careful not to overheat the custard or you may curdle the eggs. Leave to cool covered with a lid.
- Chill an ice cream machine or if you dont have one a small enamelled or stainless steel roasting tin. Churn the custard in an ice cream machine for 20-30 minutes until thick then transfer to a plastic box and store in the freezer until ready to serve. Or pour into the roasting tin and freeze for four to six hours, beating two or three times with a fork to break up the ice crystals. Transfer to a plastic container when very thick, cover and freeze overnight.
- For the pasteli, sprinkle the sesame seeds over a baking sheet and lightly toast in a preheated oven at 180°C/ 350°F/ gas mark 4, for about ten minutes until lightly browned. Meanwhile, line a 20cm square shallow baking tin with a large piece of non-stick baking paper, snipping into the corners before pressing in the paper so that the base and sides of the tin are lined.
- Pare the rind from the orange with a vegetable peeler, leaving behind as much white pith as possible then finely chop the zest or cut into very thin strips if preferred.
- Pour the honey into a medium saucepan, add the sugar and water and heat slowly, without stirring until the sugar has completely dissolved. Tilt the pan gently to encourage the sugar to dissolve, if needed. Increase the heat and boil for three to four minutes until the syrup caramelises and becomes a deep golden brown.
- Take off the heat, stir in the sesame seeds and orange rind then quickly pour into the lined tin. Allow the mixture to find its own level then leave to cool and harden.
- Before serving, soften the ice cream at room temperature for a few minutes, scoop out of the plastic box with a wetted ice cream scoop into glasses. For the pasteli, lift the paper out of the tin, peel off the paper and snap into rectangular pieces. Place a single piece into the ice cream to serve.Recipe, Rowse Honey.
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