Honey ice cream

The Duckworth's, parents of M's team mate for the Devizes-Westminster canoe race, came for supper on Friday to discuss support team tactics. Menu was Chicken Tagine with herby cous cous and a green salad with pomegranate seeds followed by honey ice cream, meringues and a melon and pomegranate fruit salad.

Honey Ice Cream

Beat 5 egg yolks with 10 fl oz runny honey in a bowl. Heat 1 pint milk until boiling. Reduce heat so that milk reduces to a simmer. Pour over the egg and honey mixture stirring continuously. Return to the saucepan and stir until thickened. Remove from heat and strain. When cool stir in half pint double cream and 1tsp vanilla essence. Taste and add more honey if necessary (as with all icecream/sorbets, the mixture should be slightly too sweet to taste prior to freezeing). Freeze using ice cream maker.