Honey Ice Cream with Honey Crumble and Heather Honey
Makes about 1 quart, 1 liter
My friend Erik, who used to be the sound man on New Scandinavian Cooking, has become a full-time food guy. When he is not working as our food coordinator, he is farming on his smallholding an hour outside of Oslo.
One of the fascinating things I experienced when I visited his farm, was that the honey he makes, tastes different according to what time of year he harvests it. The bees live on the same area, but they collect nectar from different flowers that are blooming throughout summer. I wanted to make a dessert that reflects this, so I made a honey ice cream with the mild summer honey, and I served it with a crumble made from an early honey. At the end I pour over a little autumn honey, mainly made with heather. If you like honey, you will love this dessert. (I guess the opposite is true – if you don’t like honey…) If you cannot find the same type of honey I am using, try looking for various types, a lighter type for summer honey, a darker for heather honey etc.
To make the ice cream, combine milk, cream, honey and egg. Heat in a small pot, while constantly stirring. When the mixture thickens, at about 165 F/75 C, remove from heat. If it gets much hotter, it might curdle. Keep stirring a couple of minutes. Let cool.
Freeze in an ice cream maker, or place in the freezer, and stir every 15 minutes, to prevent it from freezing into a solid block.
To make the crumble, combine breadcrumbs and honey in a non stick pan. Heat while stirring constantly. Do not let it burn, so use medium, to medium low heat. Stir until the mixture is quite dry. Allow to cool. Break into small pieces, or blitz in a food processor.
To serve, heat a little heather honey in a small bowl, just enough to make it runny. Place crumble in the bottom of a bowl, place a scoop of ice cream on top. Pour over runny honey.