Pecan and honey ice cream

  • Dorset Strained Yoghurt 450g
  • Double Cream 200g
  • honey 140ml
  • chopped pecans 100g
  • egg yolks 4
  • sugar 40g
  • salt 1/2tsp
  • vanilla extract 1/2tsp
  • Whisk together the egg yolks and honey in a medium bowl until smooth.

  • Warm the cream, sugar and salt in a saucepan over medium heat until the sugar has completely dissolved and mixture comes to a simmer, c.6 minutes.

  • Slowly pour warm cream mixture into egg mixture, whisking constantly.

  • Transfer the mixture back to the saucepan. Bring to a simmer over a medium heat, stirring constantly until the mixture begins to thicken (about 6 minutes).

  • Transfer the mixture to a clean bowl nested within a larger bowl filled halfway with ice and water. Continue to stir over the ice bath until the mixture cools to room temperature (c.8 minutes).

  • Whisk in the yoghurt and vanilla to create a smooth custard.

  • Cover the custard and refridgerate for at least 2 hours.

  • Pour the custard into your ice cream maker and follow the machine’s directions, only adding the pecans in the last 5 minutes of churning. Transfer to a freezer safe container and freeze until completely set (>1 hour).


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