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Puddings

250ml Single Cream
4 Free Range Egg Yolks
125g Honey
1 Vanilla Pod
250ml Double Cream

Pour single cream into a saucepan.  Slit the vanilla lengthways and put it in the pan.
Warm on a low heat until the cream becomes hot but not simmering.
Remove from heat.  Put egg yolks into large measuring jug with honey and whisk until thick.  Add to pan of vanilla cream.
Return to a very low heat and continually stir with wooden spoon so that it doesn't stick to the base of the pan.  Stir, keep stirring until the mixture sticks to the back of the spoon.
Remove from heat, strain through sieve into a clean jug.  Take out the vanilla pod; allow to cool before refrigerating for one hour - then add double cream.  Pour into Tupperware container (or similar).  Freeze it for an hour then rigorously mix the mixture with a fork, taking care to scrape the sides of the Tupperware.
Freeze for another hour.  Repeat this twice more at hourly intervals and then let the ice cream set solid.

 

Added On : July 2nd, 2008