Honey Chilli Ice Cream
When this ice cream recipe appeared in our Facebook Federation Group, everyone went a little bit wild for it. We begged Jay for the recipe, and are delighted to be able to share it with you all, and hope to see some creations over Easter with this insane combination!
It's easy to half this quantity if you want less ice cream, but, who ever wants less ice cream?
Thanks again Jay!!
- 300gm of Runny Honey
- 500ml of Full Fat Milk or Coconut Milk
- 1 Vanilla Pod or 2tsp of Vanilla Paste
- 10 Egg Yokes. (Freeze the whites for Pavlova at a later date)
- 2tsp of sea salt crushed
- 500ml of Double Cream or Coconut Whipping Cream
- 3tbs of Angus & Oink Honey Chilli
- Pop the milk over a medium heat and add the honey and let it dissolve.
- Half the Vanilla Pod and scrape out the seeds adding both to the pan or add 2 tsp of Good quality Vanilla Paste.
- Wait till the milk and honey are just warm and not boiling and then take off the heat.
- In a separate bowl whisk up the eggs until they have thickened up and gone slightly thicker. I used my Mixer for this part.
- Pour slowly the warm milk into the eggs and keep whisking till it’s all combined.
- Carefully pour the custard mix back into the pan, place it on a gentle heat and using a wooden spoon keep stirring till it coats the back of the spoon and that’s your custard done.
- Take off the heat and remove the Vanilla Pod.
- Crush the salt and add little by little, stir and taste as you go. Salt and Sweet Balance each other out.
- Add Angus & Oinks Honey Chilli Rub, 1tbs at a time, according to your taste. I found 3tbs was enough. Whisk till it’s all mixed through.
- Pop the Custard into a jug and cover with cling film or grease proof paper so a skin doesn’t form on the top and when it’s cooled down transfer to the Fridge and chill over night.
- When your ready pour directly into a Ice Cream Churner and Churn for 30 mins. Pour into a Freezer Safe Tupperware. Freeze over night for a hard scoop or 4 hours for a soft scoop.