Hay ice cream

  • Dessert
  • medium
  • 6
  • 60 minutes, plus churning time

PT1H

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Ingredients

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Hay ice cream

  • 50g of fresh hay
  • 250ml of double cream
  • 250ml of milk
  • 90g of caster sugar
  • 6 egg yolks
1
To start the infusion, mix the cream, milk and sugar in a medium sized pan
  • 250ml of double cream
  • 250ml of milk
  • 90g of caster sugar
2
Bring the liquid to the boil so that the sugar dissolves
3
Stir the hot mixture in with the 6 egg yolks in a bowl to create a custard. Add the hay and leave aside for 30 minutes
  • 50g of fresh hay
4
Strain the liquid and place it back on the stove over a medium to high heat
5
Place a thermometer in the pan and bring the liquid slowly up to 76°C
6
Once the temperature has been reached, remove from the heat and allow the liquid to cool down in a bowl over ice. Churn in an ice cream maker until set and serve
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