Honey Ice Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

This is a lovely rich ice cream, with enough honey to give a good backdrop to the scented cardamom or lavender, without overwhelming. A plain honey ice cream, without the additions, makes an excellent alternative to vanilla ice cream as a partner to hot fruit tarts and other puddings.


  • 4 whole cardamom pods, or 6 sprigs of lavender flowers
  • 600 ml/


Slit the cardamom pods, if using, and extract seeds. Heat the cardamom seeds or the lavender with the milk, bringing slowly to the boil.

Whisk together the honey and egg yolks in a bowl and pour on the boiling milk, stirring constantly. Set the bowl over a pan of simmering water, making sure that the base does not touch the water. Stir for about 5 minutes, until the custard thickens and