If you have been following my blog for some time, you will know that a little over a year ago, my family and I went to New Zealand’s north island for a short holiday. During our trip, we came across a great little shop that sold all kinds of honey and honey products: Huka Honey Hive. We obviously bought a few things to take back home and the world famous Manuka honey was one of them. We also bought another jar of a variety of honey that we had never tried before: Blue Borage. The label says that “it is collected from the hill country areas of the south island, it is a runny, sweet, herbal honey. Pure liquid gold!” and I totally agree with the last sentence. At the Huka Honey Hive we also ate some amazing honey ice cream and I have been wanting to try to replicate it ever since we came back home! So, here you have my take on it… and in honour of the place that inspired this recipe, I used blue borage honey for this ice cream. It was amazing, but if you cannot find blue borage honey in your area, you can substitute it with your favourite variety of honey. I served it with some honey glazed walnuts and a drizzle of warm honey on the top… you can never have too much honey! mmmmmmm
Blue Borage Honey Ice Cream
Ingredients:
240 ml – 1 cup milk
225 gms – 2/3 cup honey
300 ml – 1 ¼ cup heavy cream
4 yolks
1 pinch salt
Put the milk and honey in a saucepan and heat over medium heat until the honey begins to melt (this will take a couple a couple of minutes – do not boil the milk or the mixture will curdle). Remove from the heat and mix well to dissolve the honey.
Whisk the egg yolks with the salt for 30 seconds, then gradually whisk in the milk and honey mixture.
Put this mixture back on the fire and cook on a low flame, constantly stirring, until it coats the back of a spoon (do not boil or the mixture will curdle).
Strain the mixture and add the cream. Let it cool down, then cover it with cling wrap and then put it in the fridge until chilled.
When cold, churn it in your ice cream maker according to the manufacturer’s instructions.
Serve with honey glazed walnuts (scroll down for the recipe) and a drizzle of warm honey.
Honey Glazed Walnuts
Ingredients:
100 gms – 3.5 oz. shelled walnuts, halved or quartered
2 tbsp sugar
2 tbsp honey
Put the walnuts in a pan and toast them on a medium fire for a few minutes. Make sure to stir them continuously so they do not burn.
Add the sugar and let it melt, then lower the heat, add the honey and mix just enough to coat all the walnuts with it. Put them on some baking paper to cool down.
They can be served whole or crushed as a snack or as a topping for ice creams and other desserts. They can be stored in an airtight container.
You’re killing me here! This ice cream with those candied walnuts – WOW! I love that you didn’t put the walnut in the ice cream but rather used it as a topping. I doubt if I would be able to find Blue Borage honey, but we do have a lot of local honey available to use from various wildflowers, lavender and other bee food sources. Another fabulous ice cream!
I remember that trip! This sounds just delightful, and gorgeous photos!