Wildflower honey ice cream
“Honey for me is a true flavour of a region. The seasonal changes in flowers and pollen produce an ingredient that is unique to its place,” says Aaron Turner, of Geelong’s Igni restaurant. “I prefer to use natural sweetness wherever I can, so I always have decent honey on hand. I like the way the floral notes of a regional honey cut through the fats of the milk, cream and egg used for the base of the anglaise, balancing each other.”
300g egg yolks
500ml (2 cups) milk
550ml pouring cream
150g caster sugar
100g wildflower honey
1. Place a large bowl over ice and set aside. Bring the milk and cream to 84 degrees or until scalded in a saucepan over medium-high heat. Meanwhile, whisk yolks, sugar and honey in an electric mixer, on high until light and fluffy. Reduce the speed to slow and gradually add the hot milk and cream and whip until combined, then return mixture to the saucepan and stir constantly over low heat until mixture coats the back of the spoon. Immediately, pour into bowl placed over ice to stop the anglaise cooking. Strain and refrigerate overnight, then churn in an ice cream machine according to instructions, then store in freezer.
Recipe by Aaron Turner. Image by Mark Roper.