Honey Ice Cream

Honey ice cream is a favorite of the people who run the Maison du Miel in Paris. Honey lends a wonderful texture to ice cream, as well as providing luxurious connotations of the land of milk and honey. I like to use lavender honey.

1 vanilla pod
500 ml double cream
250 ml whole milk
150 ml set honey, preferably lavender

Split open the vanilla pod and scrape the seeds along with the pod into a large saucepan. Pour in the cream and milk and bring them just to a boil. Remove from the heat. Stir in the honey until it dissolves thoroughly. Cover the saucepan with a lid, and leave the mixture to steep until it is cool. When it has cooled, strain it to remove the vanilla pod, transfer the now-fragrant liquid to a jug, cover it with clingfilm, and chill in the fridge for at least an hour. Then churn it in an ice-cream maker, or freeze it in a shallow container in the freezer, whisking every so often to break down the ice crystals.

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