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


  1. 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.
  2. Place the sugar and egg yolks in a mixing bowl and whisk using a hand mixer until you have a pale, thick, glossy paste.
  3. 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.
  4. 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.
  5. 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.