Buttermilk and honey ice cream

Serves 4

You will need:

• 4 egg yolks

• 70g caster sugar or granulated sugar

• 225ml cream

• 100g honey, plus some to drizzle over the top

• 225ml buttermilk

• Pinch of salt

1 In a bowl, using an electric whisk, whisk the egg yolks with half of the caster sugar or granulated sugar, whichever you’re using, until the mixture is thick and mousse-like.

2 Put the cream, the honey, and the remaining 35g of caster sugar or granulated sugar, whichever you’re using, in a saucepan on a medium heat. Stir until the sugar and honey are fully dissolved, and the cream just begins to ever-so-gently boil. This is called the ‘shivery stage’, as the surface of the mixture looks like its slightly ‘shivering’.

3 Once the cream, honey and sugar mixture is ready, slowly pour it into the egg yolk and sugar mixture, whisking as you pour.

4 Put the whisked mixture back in the saucepan and cook it slowly over a low heat, stirring all the time, making sure it doesn’t get too hot and scramble. You might need to take it off the heat every so often if you think it is heating up too much. When the mixture becomes thick and coats the back of a wooden spoon, take it off the heat, pour it through a sieve into a bowl, and allow it to cool.

5 Once the mixture is cool, whisk in the buttermilk and the pinch of salt. Pour the mixture into an ice-cream machine and blend it until it is thick and smooth, then transfer it to a box with a lid (see my Top Tip, right). Keep it in the freezer until it is firm.

6 Serve the ice cream in scoops with a drizzle of honey over the top.