So here at Suburban Bee Company we really, really love ice cream. Any chance whatsoever and the ice cream maker gets dragged out. The traditional classics – vanilla, chocolate, coffee, mint choc chip, strawberry – are all frequent visitors.
Whether celebrating a brief glimpse of the sun or sharing a meal with friends and family, we actually get plenty of opportunity to experiment. Once in a while the occasion demands something a little more fun. How about cardamom ice cream with pistachio cake or gorgonzola ice cream served with port and red wine poached pear? Both of these are strong candidates for our favourite ice cream of all time.
Close, but not quite.
We were always going to vote for the silky and floral sweetness of honey ice cream, weren’t we? This frosty delight is extremely versatile and will be equally at home whether as a huge scoopful in a waffle cone or as a smooth rocher perched near a dark chocolate delice with salted caramel crisp.
Now, here’s the thing. Many of the great ice creams involve lots of messing around with eggs and heat to make a custard. All very excellent, of course. Until the thing curdles just at the wrong moment and we end up with scrambled egg and several disappointed faces hovering over the pan.
There is another way! No eggs needed and quick as you like to prepare; Philadelphia-style ice creams are fantastically simple. Made with just cream, milk and the flavours of your choice, the Philly is a little firmer than its custard-based sibling but feels much lighter.
And so, time to cut to the chase. Here is the Suburban Bee Company way with home made honey ice cream. And we really do recommend finding a lovely local honey; something with a bit of oomph and complex floral notes.
- 500ml double cream
- 250ml whole milk
- 100g honey
- 1/2 tsp salt
- 1 tsp of vanilla extract
Mix 250ml of the cream with the milk in a large jug and set aside. Gently heat 250ml of the cream in a saucepan together with the honey, salt and vanilla extract. Stir until the honey dissolves then pour the mixture into the jug containing the cold milk and cream. Give a quick stir to distribute the honey and cream mixture through the jug. Pop the jug into the fridge and cool thoroughly. When you’re ready, pour into your ice cream maker and churn according to the manufacturer’s instructions.
Serve and enjoy.
Finally, we just have to mention David Lebovitz and his book, The Perfect Scoop which has given much inspiration with all things ice creamy.
Suburban Bee Company 