Honey, Herbs and Homemade Ice Cream

Mint Chocolate Chip Ice Cream & Sage and Honey Greek Yogurt Ice Cream

Some of the best recipes begin with ingredients growing right outside your door.  This weekend, I made two homemade ice creams inspired by the flavours of summer.

The first is a classic Mint Chocolate Chip Ice Cream. Fresh mint leaves bring a wonderfully cooling flavour, while white chocolate and milk chocolate nibs add a little indulgence.  This ice cream begins with a traditional egg yolk custard base, made with eggs from our very own Meadowclere hens.

The second flavour is something a little more unexpected. Fragrant sage leaves are paired with creamy Greek yogurt and local honey, creating an ice cream that is delicate, aromatic and wonderfully luxurious.  Pieces of real honeycomb make it feel even more special and, unlike the mint ice cream, this one contains no eggs at all.

Two very different recipes, both inspired by simple ingredients and both perfect for a warm summer's day.  I don't expect either of these ice creams to last very long, as they will no doubt be enjoyed by family, friends and visitors to Meadowclere Cookery School.  However, should you need to, both can be stored in the freezer for approximately three months.

I hope these recipes inspire you to make a little homemade ice cream of your own this summer. If you do, I'd love to hear which flavour you try first.

Mint Choc Chip Ice Cream

20g fresh mint leaves, freshly washed, dried and stems removed

250ml semi-skimmed milk

540ml double cream

5 egg yolks

150g caster sugar

1/2 tsp vanilla bean paste

1 tsp pepper mint extract

100g milk chocolate and white chocolate, roughly chopped to small pieces

Into a large saucepan, add the fresh mint leaves, semi-skimmed milk and double cream.  Place over a medium heat until the mixture starts to simmer.  Do not let it boil.  Turn off the heat and set aside for approximately 30 minutes to allow the mint to infuse.

Return the infused mint cream mixture to the heat to bring to a gentle simmer, but do not boil.

In a separate bowl, whisk together the egg yolks, caster sugar and vanilla bean paste until thick and pale (known as ribbon-stage).  Then whilst whisking, slowly pour the mint cream mixture into the egg mixture, ensuring not to let the mixture curdle.  This is known as ‘tempering”.  Once the mixtures have been combined, return the mixture to the pan and on a medium-low heat stir slowly until it thickens and coats the back of a spoon.

Remove from the heat and strain through a sieve into a clean bowl.  Cover the cream with plastic wrap directly onto the mixture and allow to cool completely.

Churn in an ice cream maker according to the manufacturers instructions (generally between 15-25 minutes) until the ice cream resembles soft serve consistency.  In the final 5 minutes of churning, add the chocolate chips.  Spoon the ice cream into a freezer proof container with lid, label and date, and place in the freezer until ready to serve.

If you don’t have an ice cream maker, mix in the chocolate chips, and pour into a freezer proof container and freeze for 3 hours.  Whisk vigorously in a food processor to break down any ice crystals.  Repeat freezing and whisking twice more until the mixture is thick.

Honey and Sage Greek Yoghurt Ice Cream

125ml double cream

100ml semi-skimmed milk

15 fresh sage leaves, stalks removed and freshly washed and dried

50g runny honey

1/2 tsp vanilla bean paste

500g Greek yoghurt

110g honeycomb, roughly chopped into small pieces.

Into a saucepan, combine the semi-skimmed milk, double cream, and sage leaves.  Heat gently over low heat until it just begins to simmer, then immediately remove from the heat. Set aside for approximately 30 minutes to allow the sage to infuse and to fully cool.

Into a clean bowl, strain the sage leaves and stir in the honey and vanilla bean paste and stir until well combined.  Place the mixture in the fridge to chill thoroughly (about 1-2 hours).

Once your liquid base is completely chilled, slowly whisk in the Greek yoghurt until smooth and fully incorporated.

Churn in an ice cream maker for approximately 20 minutes and with 5 minutes remaining, add the honeycomb pieces.  Transfer to an airtight container, label and date, and freeze until ready to serve.

If you don’t have an ice cream maker, mix in the honeycomb pieces and pour into a freezer proof container and freeze for 3 hours.  Whisk vigorously in a food processor to break down any ice crystals.  Repeat freezing and whisking twice more until the mixture is thick.