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Burnt Honey Ice-cream (Custard) September 13, 2014

Posted by andrewescott in Recipes.
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IMG_7149_fixThis was part of the dessert for the Custard dinner, and is based on a recipe from Alison Thompson’s book Sweet.


  • 8 egg yolks
  • 110g caster sugar
  • 50g Philadelphia cream cheese, softened
  • 400mL milk
  • 400mL thickened cream
  • 1 teaspoon of vanilla bean paste
  • 100g honey


  1. Separate the eggs, and place the yolks into a mixing bowl. Add the sugar and beat until it becomes pale and creamy.
  2. Put cream cheese into another mixing bowl and beat with a fork until it is very soft.
  3. Place the milk, cream, vanilla bean paste in a medium saucepan and heat until it begins simmering. Remove from heat.
  4. Place honey into a small saucepan over medium heat and stir with a metal spoon until the honey turns a dark golden colour.
  5. Immediately add the milky mixture to the honey (it will bubble) and then bring back to just simmering, and remove from the heat.
  6. Drizzle the milky mixture into the egg mixture, whisking all the while. Then pour this mixture back into a saucepan.
  7. Cook the mixture over a low heat, stirring regularly with a wooden spoon, until it reaches 79 degrees Celsius and slightly thickens.
  8. Pour into the bowl with the cream cheese, whisking all the while. Then strain into a 2L plastic container, and place in fridge overnight.
  9. Churn in an ice-cream maker until the mixture becomes thick and no longer expands in volume. Store in an air-tight container in the freezer until ready to serve.

Vanilla Bean and Cinnamon Ice-cream (Vanilla) July 24, 2013

Posted by kerribatch in Recipes.
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Vanilla Theme - Kerri's Dessert (2 of 2)This was part of the dessert for the Vanilla dinner, and was adapted from Cuisinart ice-cream maker recipe booklet.


  • 2 cups whole milk
  • 2 cups thickened cream
  • 1 cup sugar
  • Pinch of salt
  • 1 whole vanilla bean, split and seeds scraped
  • 5 large egg yolks
  • 1.5 tsp pure vanilla extract
  • 1 tsp ground cinnamon


  1. In a medium saucepan over medium-low heat, whisk together the milk, cream, half the sugar, vanilla bean and seeds and cinnamon. Bring the mixture just to the boil.
  2. While they are heating, whisk together the egg yolks and remaining sugar in a separate bowl, until mixture is pale and thick.
  3. Once the milk/cream mixture has come to the boil, slowly and gradually whisk it into the egg yolk mixture then return it all to the saucepan and return to heat. Stir the mixture constantly until it thickens slightly and coats the back of a wooden spoon. This should take just a few minutes. Be careful not to overcook or the eggs will form lumps.
  4. Strain and cool the mixture to room temperature. Add vanilla extract and chill in fridge for several hours. Churn in ice-cream maker according to manufacturer’s instructions. Transfer to storage container and freeze until serving time.

Makes about 1.5 litres

Trio of Icecreams (Summer) February 23, 2013

Posted by cint77 in Recipes.
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Summer Theme - Jacinta's DessertFor our summer theme, I decided to experiment with ice cream and so made three different versions – custard, ricotta and condensed milk.

My first ice cream was a ‘custard’ based vanilla ice cream. I followed this recipe exactly and it was definitely the best ice cream of the three. It was also the softest so you need to eat it straight from the freezer – no mucking around with this one!

My second ice cream was a ricotta and honey one. I feel like I put the most love into this one but was most unhappy with the outcome – the end texture was all wrong – it didn’t soften at all and had to be cut into squares. The recipe for ricotta in the recipe was not quite right either but having said that the ricotta-making was actually the best part (once I found a better recipe) and it was delicious. I wish I hadn’t wasted it in the ice cream!

For both of these ice creams you need an ice cream maker or to constantly remove from the freezer and stir. Since I don’t have a machine and couldn’t be bothered with the repetition of remove-and-stir, I decided to look into some alternative methods and came across this site. I went with the ‘frozen cube’ method – I didn’t use ice blocks trays but instead silicone muffin trays and it was so easy – I even left the ice cream blocks in the freezer overnight before blitzing and it didn’t affect the outcome.

The third ice cream was a burnt salted caramel with honeycomb using a condensed milk base. This one was pretty awesome but didn’t have the lusciousness of the custard based one. The benefit of condensed milk ice creams are that you don’t need an ice cream maker as you just mix, freeze and serve. My only issue with this recipe was that when you added the milk mix to the sugar mix, some of the sugar instantly turned to toffee and stuck to the bottom of the pan and then some of the milk mixture was scalded by the sugar mix and formed a bit of a scum on the top. I strained the mixture so it was fine and the flavour was spot on. This recipe also made twice the volume of the other two recipes.