Honey On Toast Ice Cream

by Amy Newsome, featured in Honey

Published by Quadrille

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Introduction

Honey on toast is right at any time of day or night. It doesn’t need infusing and freezing into this delicious, comforting ice cream to pass at 10pm on a Thursday when you’re having a difficult week, but sometimes only ice cream will cheer you up. Make this for those times.

I once had (untoasted) brown bread ice cream, half chewy with flecks of blitzed, malty wholemeal. It tasted a little like if you froze a bowl of soggy Weetabix, only creamier, and was kind of incredible, but that’s not the sort of bread to bring much pleasure at any time of day. For this ice cream, I suggest a good crusty slice or end of white or wholegrain bread to get all the toasty caramelised flavour from its Maillard-ed outer. If you want to use sourdough, go for a mild one.

Bread ice cream is indeed ‘a thing’, from at least the 17th century in England and Ireland, then popping up in Jane Grigson’s English Food as an ice cream that works without churning, even with the traditional custard base. Fergus Henderson makes a delicious one with Armagnac.

Clover honey is my favourite honey to spread on toast, so I’ve suggested it for this recipe. As the honey isn’t heated, go for a good-quality raw one to enjoy all of its flavour.

As featured in

Honey

Image of Amy Newsome's Honey On Toast Ice Cream — Photo by Kim Lightbody

Ingredients

Makes: 600ml / 1¼ pints

Metric Cups

1 slice of good crusty bread
300 millilitres double cream
4 eggs (separated, yolks lightly beaten)
100 grams clover honey

1 slice of good crusty bread
10 fluid ounces heavy cream
4 eggs (separated, yolks lightly beaten)
3½ ounces clover honey

Method

Honey On Toast Ice Cream is a guest recipe by Amy Newsome so we are not able to answer questions regarding this recipe

Preheat the oven to 180°C/350°F/gas mark 4.
Toast the bread then cut into small pieces.
Warm the cream gently in a saucepan, remove from the heat and stir through the toast, reserving a few pieces for garnish. Steep for 30 minutes, then strain through a sieve, pressing the soft toast to release as much cream as possible. Allow the cream to cool fully.
In one bowl, whisk the egg whites to stiff peaks, then whisk in the honey. In another bowl, whip the cream to soft peaks, then add the egg yolks and briefly whip through. Fold the cream mixture thoroughly into the egg whites, transfer to a lidded freezer container and freeze for at least 4 hours.
Serve with the reserved toast crumbled over the top and an extra drizzle of honey.

Preheat the oven to 180°C/350°F/gas mark 4.
Toast the bread then cut into small pieces.
Warm the cream gently in a saucepan, remove from the heat and stir through the toast, reserving a few pieces for garnish. Steep for 30 minutes, then strain through a sieve, pressing the soft toast to release as much cream as possible. Allow the cream to cool fully.
In one bowl, whisk the egg whites to stiff peaks, then whisk in the honey. In another bowl, whip the cream to soft peaks, then add the egg yolks and briefly whip through. Fold the cream mixture thoroughly into the egg whites, transfer to a lidded freezer container and freeze for at least 4 hours.
Serve with the reserved toast crumbled over the top and an extra drizzle of honey.