Milk and honey
- Dessert
- Medium
- 8
- 2 hours 30 minutes, plus time for chilling the ice cream
PT2H30M
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.
Ingredients
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
- 225g of unsalted butter
- 225g of caster sugar
- 4 eggs
- 130g of honey
- 225g of self-raising flour
Honey crumb
- 250g of plain flour
- 40g of caster sugar
- 120g of unsalted butter
- 30g of honey
Milk and honey foam
Equipment
- Ice cream maker
- Siphon bottle or cream whipper
- 1/4 Gastronorm Tray 20mm
Method
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
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
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
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
Sieve the bicarbonate of soda. Butter a baking tray very thoroughly and line it with baking paper
- 20g of bicarbonate of soda
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
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
For the honey sponge, cream together the butter, honey and sugar. Whisk in the eggs one at a time
- 225g of unsalted butter
- 225g of caster sugar
- 4 eggs
- 130g of honey
Fold in the flour
- 225g of self-raising flour
Grease and line a quarter gastro tray. Add the sponge cake mixture to the tray and spread out evenly
Cook the cake at 165°C fan for 20–25 minutes then check on it – it might need up to 10 more minutes
For honey crumb, blend the dry ingredients together then add the butter a cube at a time, and finally beat in the honey
- 250g of plain flour
- 40g of caster sugar
- 120g of unsalted butter
- 30g of honey
Bake at 160°C, checking every 5 minutes and breaking up and stirring as it cooks
Foam the mixture with N20 chargers in a cream whipper
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
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Milk and honey
