Looking for something a little different to celebrate Pancake Day this year?
We have just the ticket with our truly delicious Organic Wildflower Honey and Vanilla home made ice cream! Why not give it a try on your Pancakes and let us know how you get on?
Not only is our Organic Wildflower Honey a firm favourite here at Littleover Apiaries, we also have an exclusive 25% discount available on honey purchased from our online store. Click here to find out more!
Here’s what you’re going to need:
Serves: 12
- 475ml organic milk
- 1 (18cm) organic vanilla bean, split lengthways
- 6 organic free range egg yolks
- 220g organic fairtrade dark brown soft sugar
- 3 tablespoons of Organic Littleover Apiaries Wildflower honey
- 1/4 teaspoon salt
- 475ml organic double cream
Here’s how to make it:
- In a medium sized pan, heat the milk and vanilla bean until it simmers – be careful not to boil.
- In a mixing bowl, whisk together the egg yolks, dark brown soft sugar, Littleover Apiary Organic Wildflower honey and salt until the mixture is light coloured and frothy.
- Continue to whisk whilst slowly adding the hot milk with the egg mixture.
- Transfer the mixture back to the saucepan and cook over a medium heat until the mixture is thick enough to coat the back of a metal spoon. Remove from heat.
- Remove the vanilla bean from the mixture and keep to one side. Strain the custard through a sieve into a large bowl. Scrape seeds from the vanilla bean into the custard (vanilla bean pod may be used again).
- Stir the double cream into the custard. Then cover the custard with cling film and refrigerate for 4 hours.
- When cold, freeze in an ice cream maker in accordance to the manufacturer’s directions.