INGREDIENTS

For the Honey Ice cream

• 500 ml whole milk
• 250 ml cream
• 6 egg yolks
• 180 g honey
•  Pinch of salt

For the Blackberry Swirl

• 150 g blackberries, fresh or frozen
•  60ml sugar
•  1/2 tablespoon corn flour
•  2 teaspoons lemon juice

HOW TO MAKE BLACKBERRY SWIRL

1. In a small saucepan combine blackberries and sugar and place on medium heat.
2. Bring to a gentle boil and cook for a few minutes. Mash the berries against the wall of the pot to release the juices.
3. Once the berries have softened and broken down, add the corn flour. Stir well to make the corn flour is mixed properly and no lumps remain.
4. Remove from the heat and strain the blackberry mixture through a mesh strainer into a clean bowl. Pressing the berries with a spoon to get all the juice out.
5. Discard the seeds that are left in the strainer.
6. Cover the blackberry mixture and place in the refrigerator for about 4 hours or until needed.

HOW TO MAKE HONEY ICE CREAM

1. In a medium-sized saucepan, combine the whole milk and cream. Place the saucepan over medium heat and bring the mixture to just below boiling point. Do not let it come to a boil.
2. In a separate bowl, whisk the egg yolks until they become smooth and creamy.
3. Gradually pour the milk and cream mixture into the egg yolks, while continuously whisking, until the mixture is fully incorporated.
4. Return the saucepan to the stove and cook the mixture over low heat, stirring constantly with a wooden spoon or spatula. Cook until the mixture thickens enough to coat the back of the spoon or reaches a temperature of around 77-80°C. This process should take about 5-7 minutes.
5. Once thickened, remove the saucepan from the heat and allow the mixture to cool slightly, then stir in the honey.
6. Allow the mixture to cool to room temperature. Stir regularly. Then cover it and refrigerate for at least 5 hours or until thoroughly chilled.
7. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. The churning process should take about 20-30 minutes, or until the ice cream reaches a soft-serve consistency.
8. TIP: If you’re not making the blackberry ripple, you can transfer the churned ice cream into an airtight container and drizzle additional honey over the ice cream and gently swirl it with a spoon to create a honey ripple effect.

ADDING THE BLACKBERRY RIPPLE

1. Place half of the ice cream into an airtight container. Gently pour half of the blackberry mixture over the ice cream.
2. Use a chopstick or blunt knife to marble the blackberry mixture into the ice cream. Repeat with the remaining ice-cream and blackberry mixture.
3. Cover the ice cream with a greaseproof paper, cut to size, and then the lid.
4. Place it in the freezer for at least 4 hours, or until the ice cream is firm.
5. The great thing with honey ice cream is that it is scoop-able straight from the freezer and does not need to soften before serving! Serve the honey ice cream in bowls or cones, and enjoy its creamy goodness!