- Dorset Strained Yoghurt 450g
- Double Cream 200g
- honey 140ml
- chopped pecans 100g
- egg yolks 4
- sugar 40g
- salt 1/2tsp
- vanilla extract 1/2tsp
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Whisk together the egg yolks and honey in a medium bowl until smooth.
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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.
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Slowly pour warm cream mixture into egg mixture, whisking constantly.
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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).
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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).
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Whisk in the yoghurt and vanilla to create a smooth custard.
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Cover the custard and refridgerate for at least 2 hours.
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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).