Milk and honey

  • medium
  • 8
  • 2 hours 30 minutes plus time for chilling the ice cream

This deeply comforting dessert is a combination of so many nostalgic flavours: milky ice cream, crunchy honeycomb and a fluffy honey sponge cake. The milk and honey foam on top requires a cream whipper, and you will also need to chill the bowl of your ice cream maker overnight before starting.

First published in 2023

Ingredients

Metric

Imperial

Milk ice cream

  • 750g of whole milk
  • 250g of cream
  • 2 gelatine leaves, bloomed
  • 7g of Stabiliser Stab 2000
  • 120g of caster sugar

Honeycomb

  • 200g of caster sugar
  • 60g of honey
  • 200g of glucose syrup
  • 20g of bicarbonate of soda

Honey sponge

Honey crumb

Milk and honey foam

  • 325g of whole milk
  • 325g of cream
  • 200g of egg yolks
  • 150g of honey, plus extra for garnish
  • 5g of salt

Equipment

  • Ice cream maker
  • Siphon bottle or cream whipper
  • 1/4 Gastronorm Tray 20mm

Method

1

First make the ice cream. Place 250g milk, sugar and the stabiliser in a pan and heat up to a bare simmer, then add the gelatine. Whisk to dissolve the gelatine then remove from the heat

  • 250g of whole milk
  • 250g of cream
  • 7g of Stabiliser Stab 2000
  • 2 gelatine leaves, bloomed
2

Add the cream and remaining 500g milk to the pan and heat to 80°C, then blend until smooth. Alternatively, add the cream, remaining 500g milk and the gelatin mixture to a Thermomix and blend and heat to 80°C

  • 250g of cream
  • 500g of whole milk
3

Chill the ice cream mixture in the fridge and then churn in an ice cream maker. Transfer to a container and freeze until solid. Alternatively, transfer to Pacojet containers. Freeze until solid and then blend in the Pacojet

4

For the honeycomb, carefully heat the sugar, honey and glucose in a very large pan until 160°C

  • 200g of caster sugar
  • 60g of honey
  • 200g of glucose syrup
5

Sieve the bicarbonate of soda. Butter a baking tray very thoroughly and line it with baking paper

  • 20g of bicarbonate of soda
6

Take the pan off the heat and add the sieved bicarbonate of soda carefully – it will bubble up very quickly and vigorously. Stir the honeycomb mixture until the soda is completely incorporated but there is still a lot of foam

7

Pour into the lined tray and let cool to room temperature, then transfer to the fridge to chill thoroughly. This will take about 1 hour

8

For the honey sponge, cream together the butter, honey and sugar. Whisk in the eggs one at a time

9

Fold in the flour

  • 225g of self-raising flour
10

Grease and line a quarter gastro tray. Add the sponge cake mixture to the tray and spread out evenly

11

Cook the cake at 165°C fan for 20–25 minutes then check on it – it might need up to 10 more minutes

12

For honey crumb, blend the dry ingredients together then add the butter a cube at a time, and finally beat in the honey

13

Bake at 160°C, checking every 5 minutes and breaking up and stirring as it cooks

14

For the milk and honey foam, add all the ingredients to a Thermomix and cook at 80°C for 8 minutes or until thickened. Alternatively, heat the mixture to 80°C on the stove

  • 325g of whole milk
  • 325g of cream
  • 200g of egg yolks
  • 150g of honey, plus extra for garnish
  • 5g of salt
15

Foam the mixture with N20 chargers in a cream whipper

16

To serve, place the crumb, sponge and honeycomb in a bowl, scoop the milk ice cream on top then cover with milk & honey foam. Drizzle some raw honey over the top

First published in 2023

Joe Laker built his culinary foundations at the likes of The Black Swan, Pollen Street Social, Anglo and Fenn, before setting out on his own. Today, he shows what's possible with produce from the British Isles at his Shoreditch chef's table restaurant counter 71.

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