Method

• Ice-cream If necessary prefreeze your ice-cream machine bowl ahead of preparation
• In a saucepan scald cream and honey until just simmering; remove from heat
• In a large bowl beat yolks, sugar, and vanilla
• With beaters running pour cream a little at a time into yolk mix, incorporating each addition
• When all combined, pass mixture through a sieve and return saucepan to a low heat
• Stir non-stop, in a gentle figure of eight, until the mix holds a line on the back of a spoon
• Do not rush this step by cranking up the heat or you will have sweet scrambled eggs
• Transfer mixture to ice-cream machine bowl or another appropriate freezer-proof bowl
• Churn mixture according to your machine’s instructions or improvise by freezing until just firm (3hrs or so) and then use an electric beater to whip until smooth, before returning ice-cream to the freezer
• Repeat this step twice more at hourly intervals
• The more you do this the finer the finished texture
• Elderflower syrup - cover the petals from a large bunch of elderflower and the zest of two lemons in 1
• 5L of boiling water
• Cover and stand for 24hrs
• Strain
• Bring to boil with 1kg of sugar
• Add juice of the lemon
• Cool and store in sterile bottle
• Makes a bit over 1L) Cake Preheat oven to 170°C
• Grease and dust an 8 inch cake tin with polenta
• Combine all ingredients in a processor until smooth
• Pour into prepared tin and level off
• Bake for an hour at 170°C or until set
• As cake is cooling pierce through all over with a bamboo skewer then slowly pour over elderflower syrup a little at a time until all is absorbed
• Allow cake to stand and cool fully before removing from tin
• Serve with thyme honey ice-cream
•