Contributed by Laura Hammett
- 300ml whole milk
- 175ml double cream
- 100g caster sugar
- 5 free-range egg yolks
- 2 tbsp orange blossom honey
- 1 tsp vanilla extract
- a dash of lemon juice
- Rose Spice Drops®, to taste
- a few drops pink gel food coloring
- Place the milk and cream in a large saucepan and set over a medium-low heat. Bring to a simmer, stirring frequently; do not allow to boil. Simmer for 5 minutes, then remove from the heat and set aside, stirring occasionally.
- Place the sugar and egg yolks in a mixing bowl and whisk using a hand mixer until you have a pale, thick, glossy paste.
- Return the milk mixture to the heat and bring back to a simmer, then add a couple of spoonfuls to the egg mixture to temper it, whisking all the time. Pour in the remaining milk mixture, whisking, until well incorporated.
- Return the mixture to the saucepan and carefully stir in the honey, vanilla, and lemon juice. Cook gently over a low heat for about 10 minutes, stirring constantly, until thickened enough to coat the back of a spoon. Remove from the heat.
- Pour into a bowl or large jug, leave to cool at room temperature, then cover with clingfilm (so it touches the surface of the custard) then refrigerate for at least 1 hour. Add the Rose Spice Drops® to taste (start with around 3 drops)and pink gel food coloring (if using). Stir well, then pour into an ice-cream maker and churn and freeze according to the manufacturer’s instructions.
If you don’t have an ice cream maker, pour the custard into a freezer-proof container and freeze for 1 hour. Remove and whisk vigorously with a fork to aerate and break up the ice crystals. Repeat at least 3 times, then leave to freeze completely.
Remove the ice-cream from the freezer a few minutes before serving to allow it to soften a little.