Burnt honey and rose no-churn ice cream
I’ve always loved the thought of homemade ice cream, but loathed the thought of having to buy bulky, expensive equipment to achieve a delightfully creamy texture. Rejoice, my friends! This recipe does away with the need for any fancy equipment, and rewards you with an ice cream that rivals any you’ll buy from the shops.
Burning the honey replaces the cloying sweetness of standard honey with a bitter edge and totally steals the show.
This ice cream is the perfect filling for my Baklava Ice Cream Cups.
This recipe is based on the no-churn ice cream in the fantastic book From Salt to Jam: Make Kitchen Magic With Sauces, Seasonings And More Flavour Sensations by Katrina Meynink.
Watch my how-to video on Instagram (coming soon)
INGREDIENTS
250 ml honey
45ml water
Solid pinch of sea salt flakes
600ml thickened cream
375ml sweetened condensed milk
45ml olive oil
2 tsp rose water
Equipment
Digital thermometer (optional)
Loaf tin
METHOD
Burnt honey
Pour the honey in a small saucepan and place over a medium heat, stirring constantly with a small heat-proof whisk or spatula and bring to the boil.
Once the honey is boiling, reduce the heat and watch the colour change to a deep, rich brown colour. Remember to stir constantly. If you have a digital thermometer, bring the honey to between 150-170 degrees Celsius. If not, you’re looking for a colour reminiscent of a dark golden syrup. This process took about 7-10 minutes for me.
Once the honey reaches the temperature or colour you’re after, remove from the heat and stir in the water until fully combined. Be very careful, as the honey will be very hot it may foam and splutter when you add the water.
Pour the honey into a small heat-proof bowl and let it cool slightly for 10 minutes before whisking in a solid pinch of sea salt flakes.
Leave to cool to room temperature. You can speed the cooling process up by placing the bowl in the fridge. Though be sure to check the bowl every 20 minutes and give it a stir so it cools evenly. Take out of the fridge after 60-90 minutes.
Ice cream
Line a loaf tin with enough plastic wrap to cover the base and sides with overhang to fold over the top once the tin is filled with the ice cream. Set aside.
Using hand beaters or a stand mixer with the whisk attachment, add the cream and rose water to the bowl and whisk to stiff peaks.
Add the condensed milk and olive oil and mix to combine.
Once fully combined gently pour the ice cream into the prepared loaf tin.
Pour gently pour over two-thirds of the cooled burnt honey and gently swirl it through the ice cream. If you think it needs more, pour and swirl again. Be careful not to over-mix the honey into the ice cream. You want the honey to streak and swirl in the ice cream, not be fully combined.
Place in the freezer, uncovered, for at least 6 hours. If not using after those 6 hours, fold the overhanging plastic wrap over the top of the ice cream.
The ice cream keeps in the freezer, with the plastic wrap covering the top, for up to a week.
