Honey and Walnut Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Arbutus Lodge,

Chef/proprietor Declan Ryan


  • 18 fl.oz. (500 ml.) milk
  • oz. (100 g.) sugar
  • 6 egg yolks
  • 9 fl.oz. (250 ml.) whipping cream
  • oz. (100 g.) French walnuts, roughly chopped
  • honey to taste


Beat the egg yolks and sugar till white.

Put the honey and milk in a pan and bring to the boil. Check the milk for taste—you want the honey flavour to come through, neither too strong nor too weak.

Add some of the hot milk/honey mixture to the egg yolks, stirring constantly. Return to the stove with the rest of the milk and continue to cook over a low heat, stirring all the time, until the mixture coats the back of a spoon.

Allow to cool. When cooling, add the chopped walnuts.

Put into an ice cream machine or deep freeze. When partly frozen add the cream. If using a deep freeze, stir once or twice when the mixture thickens.