Honey and Gingernut Ice Cream
Original recipe by Haruru Gold Honey
Preparation time: 30 minutes, plus a total of 9 hours freezing time (one of 3 hours and the final time of 6 hours)
600ml thickened cream
1/2 cup Haruru Gold Honey
4 egg yolks
1/3 cup caster sugar
2 teaspoons vanilla extract
8 Gingernut Cookies crushed
Combine cream and honey in a saucepan over a medium heat. Cook, stirring occasionally for 5 minutes or until the mixture simmers. Remove from the heat.
Using an electric mixer, beat the egg yolks, sugar and vanilla in a bowl for 5 to 6 minutes or until thick and creamy. Gradually beat in cream mixture until combined. Strain the mixture into a clean saucepan and place over a medium heat. Cook stirring for 10-15 minutes or until a lovely custard has formed and the mixture coats the back of a spoon.
Pour into a shallow rectangular cake pan, cover and freeze for 3 hours or until just firm.
After 3 hours or the mix is just firm, transfer to a bowl.
Crush Gingernuts in a food processor or smash with a rolling pin. Make them as fin or as course as you want.
Using an electric mixer, beat until smooth and then fold through the crushed Gingernut cookies. Pour into a 5 cup capacity loaf tin, cover and freeze for 6 hours or until firm.
If you have an ice cream machine, use the instructions for your machine and you can bypass the first freezing step of 3 hours.