Salted Honey Ice-Cream
This is my new favourite no-churn ice-cream – it uses condensed milk so does not require an ice-cream maker. It is seriously good! I have taken the recipe from Skye McAlpine’s cookbook, ‘A Table for Friends’, she has completely nailed the balance of flavours – the sweetness of the honey is toned down with the bitterness of dark chocolate and a little sea salt. It really is divine, you must try it!…
(Go to my Desserts Page for Coffee & Cardamom Ice-Cream and Strawberry Ice-Cream – both of these are also easy, no-churn recipes!)
600g double cream
1 x 397g tin of condensed milk
80g runny honey
½ teaspoon sea salt flakes
100g dark chocolate (I use Lindt Excellence 70% Cocoa Dark Chocolate), chopped, plus more to serve
- Whisk the cream until stiff peaks begin to form (take care not to over whip as you want the texture to be smooth).
- Gently fold the condensed milk into the cream, then drizzle in the honey, sprinkle with salt and fold all the ingredients evenly together.
- Toss in the chopped chocolate and gently stir through so that it is peppered throughout the mixture.
- Pour the mixture into a freezer-safe container and to stop ice crystals forming, cover the mixture with a sheet of greaseproof paper before putting the lid on.
- Freeze for 6-8 hours or overnight. The ice-cream will keep in the freezer for up to 3 months.
- Scoop to serve and sprinkle with chopped chocolate.