Dessert

Lilly Trewartha's no-churn honey ice cream and whisky snaps

Name: No-churn honey ice cream and whisky snaps recipe
Yield: 8
Ingredients: 130g caster sugar; 165g runny honey, plus extra to drizzle (we used Blue Hills Blackberry Honey); 20g unsalted butter; 500ml cream; 5 egg yolks; 250ml thickened cream; 60g unsalted butter; 60g brown sugar; 40.00 ml runny honey (We used Blue Hills Blackberry Honey); 60g plain flour; 1/2 tsp ground ginger; 1 tsp whisky (we used Alchymia Port Cask Whisky)

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P60 No-churn honey ice cream and whisky snaps

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by Lilly Trewartha

LILLY TREWARTHA, CHEF

Mar 21, 2023

“This no-churn honey ice cream is deliciously simple and uses beautiful honey from Blue Hills in North West Tasmania. It’s paired with a whisky snap made from Alchymia whisky, which gives this dessert the perfect crunch.” – Lilly Trewartha

130g caster sugar
165g runny honey, plus extra to drizzle (we used Blue Hills Blackberry Honey)
20g unsalted butter
2 cups (500ml) pure (thin) cream
5 egg yolks
1 cup (250ml) thickened cream, whipped to soft peaks

Whisky snaps

60g unsalted butter
60g brown sugar
2 tbs runny honey (We used Blue Hills Blackberry Honey)
60g plain flour
1/2 tsp ground ginger
1 tsp whisky (we used Alchymia Port Cask Whisky)

Method

1.

Place sugar in a large saucepan over medium heat and cook, without stirring, for 4-5 minutes until a golden caramel (be careful and don’t walk away, it will burn quickly). Remove from the heat and carefully stir in the honey and butter until combined (the mixture will bubble up). Slowly pour in the pure cream, stirring constantly. Return pan to low heat and cook, stirring, for 1-2 minutes until smooth. Set aside.
2.

In a large metal bowl, whisk egg yolks until just combined, then slowly pour in a small amount of warm caramel. Whisk until combined, then add the remaining caramel (this will reduce your chances of splitting the eggs).
3.

Strain mixture into a medium saucepan over medium-low heat. Cook, stirring, for 10 minutes or until thick enough to coat the back of a spoon.
4.

Fill a large metal bowl with iced water, then rest another smaller bowl on top to create an ice bath. Pour caramel mixture into the top bowl and set aside, stirring occasionally, until cooled completely.
5.

Gently fold whipped cream and 1 tsp fine salt through the cooled caramel until combined. Pour into a 1L container and cover with plastic wrap, pushing down until wrap is directly touching and covering the entire top of the ice cream (this takes away the air, which stops ice crystals forming and makes the no-churn method possible). Freeze for 6-8 hours or ideally overnight until completely frozen.
6.

Preheat oven to 180°C and line 2 large baking trays with baking paper. For the whisky snaps, place butter, sugar and honey in a small saucepan over low heat and cook for 1-2 minutes until smooth. Remove from the heat, then stir in the flour, ground ginger and 1/2 tsp fine salt. Add whisky and stir until just combined.
7.

Drop level teaspoons of mixture onto the prepared trays, spaced 10cm apart to allow for spreading. Bake for 10-12 minutes or until deep golden. Cool on trays. (Don’t worry if they’re not crisp straight away; as they cool, they will firm up).
8.

Scoop honey ice cream into serving bowls. Break up the snaps and place on top of ice cream. Sprinkle with a pinch of salt flakes and drizzle with extra honey to serve.