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Machine-free Honey Ice-Cream

Machine-free Honey Ice-cream

A few days ago I discovered this amazing blog The Stone Soup that suggests lots of simple recipes with the minimum of ingredients and equipment, which really appeals to me. And can you imagine - Jules, the author of this blog, possesses the secret of making ice-cream without an ice-cream machine! Isn’t this wonderful? It’s only made with cream and honey. Which means my ice-cream mixture was ready in about 10 minutes, plus about 6 hours for freezing. Or maybe 7. That’s it. I left it in the freezer overnight and it still remained soft and creamy - simply unbelievable! I really like the idea of making 100% natural (well, as natural as store-bought cream can be) ice-cream at home. Until now I’ve only experimented with different kinds of sorbet.

I couldn’t resist decorating my ice-cream with pictachios just as Jules did it - mine were slightly salted and this touch of salt worked great with the sweetness of the honey-flavoured ice-cream and the dried dates that I also used as a garnish.

Machine-free Honey Ice-cream

My ingredients
1/2 cup buckwheat honey
2 1/2 cups cream (35% milk fat)*
Pistachios and dried dates for serving

*Jules used single and double cream (which is 45 to 48% milk fat), but unfortunately we only have “single” cream here

Serves 6-8

Jules’ original recipe

Heat honey on a low heat until runny. Add 1/2 of the cream and stir until smooth.
Whip the remaining cream until soft peaks form and add to the honey&cream mixture. Stir well (I noticed that the whipped cream tended to float to the top so I needed to stir through the mixture really well).
Place the ice-cream mixture in a freeze proof container and freeze for 6-8 hours.
Serve with pistachios and dates or any other way you like.

Machine-free Honey Ice-cream with Dates and Pistachios

Machine-free Honey Ice-cream

Machine-free Honey Ice-cream with Pistachios

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