This ice cream delivers a strong honey flavour and pops of cinnamon from honey and oat crunch clusters running through it. There are a couple of stages to the recipe, but none are difficult, and the end result is absolutely worth it for the kind of pudding that feels homemade in the best way. Whipped cream and egg whites are folded through a custard base, meaning the ice cream stays soft enough to scoop straight from the freezer.
Serves: 8 – 10 Preparation: 50 minutes + freezing
Ingredients
Honey Oat Clusters 80g Whole rolled oats 80g Honey 40g Butter ¼ tsp Salt 2-3 tsp Ground cinnamon
Ice Cream 5 Eggs, medium, separated 150g Honey 375ml Double cream ¼ tsp Salt 1 tsp Vanilla extract or paste
Tip: Use sweet cinnamon (cassia), for a more aromatic cinnamon flavour
Method
To make the oat clusters, melt the butter in a pan on low heat, then stir in 80g honey, ¼ tsp salt, and 2–3 tsp of…