Honey and almond ice cream

Delicious Honey and almond ice cream Recipe

Get the scoop on homemade ice cream with this irresistible honey & almond treat.
Honey and almond ice cream
Prep Time : 0:10 | Cook Time : 0:25 | Total Time : 0:35 | Serving : 1.25L person.


  • 375ml (1 1/2 cups) milk

  • 375ml (1 1/2 cups) thickened cream

  • 1 vanilla bean, split lengthways

  • 6 egg yolks

  • 125ml (1/2 cup) honey

  • 130g (3/4 cup) blanched almonds, toasted

  • 100g (1/2 cup) caster sugar

  • 125ml (1/2 cup) water


  • Step 1

    Chill a 1.25L (5-cup) capacity metal loaf pan in the freezer. Place milk and cream in a saucepan. Scrape vanilla seeds into pan. Add vanilla bean. Bring to the boil. Set aside for 5 minutes to cool slightly. Remove the vanilla bean.

  • Step 2

    Use a balloon whisk to beat egg yolks and honey in a bowl until thick and pale, and a ribbon trail forms when the whisk is lifted. This traps air into the mixture, giving the ice-cream a light texture. Whisk in the cream mixture.

  • Step 3

    Pour into a clean saucepan. Cook over low heat, stirring constantly with a flat-edged wooden spoon, for 20 minutes or until custard coats the back of the spoon and leaves a trail when you run your finger through it.

  • Step 4

    Transfer the mixture to a medium heatproof bowl. Cover the surface of the custard with plastic wrap to prevent a skin forming. Set aside for 30 minutes to cool. Place in the fridge for 2 hours to chill.

  • Step 5

    Pour the custard into the chilled loaf pan. Cover with foil and place in the freezer for 6 hours or until it’s almost set. Use a metal spoon to roughly break up the ice-cream. Transfer the ice-cream to a large bowl.

  • Step 6

    Meanwhile, spread almonds, over a baking tray lined with baking paper. Stir caster sugar and water in a small saucepan over a low heat until the sugar dissolves. Bring to the boil. Simmer, without stirring, for 5 minutes or until golden. Pour over the almonds and set aside to set. Roughly chop.

  • Step 7

    Use an electric beater to beat the half-frozen ice-cream for 3 minutes or until smooth and pale. This breaks up the ice crystals and gives the ice-cream a smooth texture. Stir in the almond mixture. Return to the loaf pan. Cover with foil and freeze for 4 hours or until firm.

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