Spring is reaching soon.. just a few more weeks.. To prepare this new Spring, ice-cream is all I could think of! I know it is still probably too cold at the moment for icecream.. but who cares~ 🙂 Lately, honey has been an essential item in my pantry and it has always been one of my favourite item to have. So honey & icecream, YESH! I’ve bought some hazelnuts too…it was actually making these yummy honey caramelised hazelnut last night!! Why not add them into the icecream pool!? This one is definitely much creamier, thicker than my cherry sorbet!
I love this recipe for entertaining, it’s best for party too. It’s easy and can be prepared few days ahead before. Oh,.. what about an after-dinner treat ..when dinner’s over, just sneak into the kitchen and scoop this creamy-delicious-sweet-and-crunchy stuff into cups, bowls, or cones, and serve your happy guests. It’s rich, decadent, and special-occasion-worthy.
The other thing I love about this recipe is to remove unnecessary white sugar. As we all probably knew that making ice cream is all about sugar , at least it is one of the critical ingredient. Honey is a great substitute as it provides natural sugar, I’ve bought organic honey that is made with high content of REAL honey from the bumble bees! I’ve also wanted to add some more texture to the whole icecream ~ fresh strawberries swirls .. that’s it.. well this one is only a teaspoon of sugar! Trust me, you can not resist this and be warned~ it’s very very VERY tempting!!
For the Honey Icecream
- 1 cup milk
- ¾ cup honey (clover, or something suitably fragrant)
- 3/4 cup cream (at least 15%, 30%+ recommended)
- 1 vanilla bean
- 1 cup raw hazelnuts
- 4 egg yolks
For the strawberry swirl
- 200 grams of strawberry, hulled and cut into small pieces
- 1 teaspoon of sugar
- In a medium saucepan, bring the milk and cream to a simmer. Add vanilla paste and stir gently, simmer for about 10 minutes. Then remove from the heat and let stand for 15 minutes to let the vanilla infuse.
- While the milk mixture is cooling, whisk the honey and the egg yolks until fully blended.
- After 15 minutes, bring the milk back to a simmer. Once at simmer, temper the yolk/honey mixture by adding a small amount of the milk mixture to the yolks, whisking constantly. Repeat until about half of the milk has been added to the yolks. The yolk mixture should still be in liquid form. Put the entire yolk mixture back into the saucepan. Cook the mixture until it’s thickened. Do not boil.
- Let the mixture cool to room temperature before putting it in the fridge.
- While it’s cooling, remove the husks of the hazelnut.
- Put the hazelnuts and 2 tablespoon of honey on a baking sheet, mix them briefly and place into a 175°c/350°F oven. Toast them about 5 minutes or until aromatic with the oven door closed.
- Rush and chop hazelnut finely with a food processor, or a pestle & mortar.
- Once the cream mixture is chilled , add into your ice cream maker and following your maker’s instructions.
- Let the ice cream churn until it’s nearly finished. Add the nuts at the end. Your ice cream will thicken quickly.
- In a freezable container, add 1/4 of the icecream and flatten it slightly, add 1/3 of the strawberry mixture. Repeat with icecream and strawberry alternatively with icecream layer being the last layer (top layer). cover with plastic wrap and freeze until form, at least 4 hours.
To make the strawberry swirls
- Add strawberries and sugar in a small pot, cook until low heat until sugar dissolves completely. Mash the strawberries lightly with a potato masher..
- Remove from the heat and cool completely.
- Place in the fridge to chill further.
Make sure your cream mixture in step 4 is cool completely before putting into the fridge to avoid water evaporation going back into the mixture.
- Make sure the mixture never gets boiled to avoid a skin forming. This will give a bad after taste when the ice cream is formed.
- Hazelnuts can be substitute with almond or cashew. If you are nut allergic, omit nuts.
Strawberry Swirls adapted from Add a Pinch