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Honey on toast ice cream
Makes 600ml Desserts and puddings
Ingredients
- 1 crusty bread slice
- 300ml double cream
- 4 eggs, separated, yolks lightly beaten
- 100g clover honey, plus extra to drizzle
Method
Preheat the oven to 180C/ 160C F/ Gas 4. Toast the bread and cut into small pieces.
Warm the cream gently in a pan, then remove from the heat, add the toast, reserving a few pieces for garnish, and stir through. Steep for 30 minutes, then strain through a sieve, pressing the soft toast to release as much cream as possible. Set the cream aside to cool completely.
Whisk the egg whites to stiff
peaks in a bowl, then whisk in
the honey. In another bowl, whip
the cream to soft peaks, then
add the egg yolks and briefly
whip through. Fold the cream
mixture thoroughly into the
egg whites, transfer to a lidded
freezer container and freeze for
at least 4 hours.
Serve with the reserved toast crumbled over the top and an extra drizzle of honey.
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