- 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).