Well you may have noticed a few changes around here...not least of which is the stunning new site which is still getting altered bit by bit by my very helpful nephew Luke! (Thank you) Of course, being the almost complete computer illiterate that I am, there may be more errors than not, but I believe it has all been brought over from the other site and should look better, feel better and of course, therefore BE better than ever before! So...please enjoy. I have also changed (finally), the name of my site, which was a little dated according to my very helpful fellow foodie Matt and hopefully this will find its mark! Same recipes, same chit chat, but much prettier and easier to navigate. I actually have a new home kitchen to show off on here as well, but that will wait for another day when I have had the professional photo shoot!
Today, as I languished in long awaited sunshine, my thoughts naturally turned to ice cream, and as we have had a recent honey harvest, I knew a honey ice cream would be a real treat...honey and pecan to be precise, so brace yourselves...one serving of this will never do, and it is so easy that I'm almost embarrassed to call it a recipe!
Not very sweet, creamy and oh those toasted pecans...very adult ice cream...the kids will stay away in droves, but that is the idea after all!
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- 3 eggs
- 75 Grams fresh honey
- 300 Grams milk
- 300 Grams ice cold whipping cream
- 150 Grams toasted pecan nut pieces
Place eggs and honey into Thermomix bowl and blend 1 min/speed 3.
Add milk and cook 7 min/90°C/speed 4. Cool completely.
Place cream into cold Thermomix bowl and whip 20-40 sec/speed 4/Butterfly until holding stiff peaks.
Fold through nuts and cooled custard by adding all to the Thermomix bowl and gently stir 3 sec/Reverse/speed 3.
Place into metal tray or bowl and freeze for several hours until solid. Soften in fridge for around 20 minutes before serving.