Rowse Honey and Goat's Milk Ice Cream with Pastellli Garnish
By Rowse
Published on 25 April 2022
This recipe is equally delicious with cow's milk. For adults only, mix in some finely chopped stem ginger or crystallised ginger when the ice cream is semi frozen. Pastelli can be made with all honey instead of a mix of honey and sugar, but it will have a softer texture. Keep a watchful eye as you boil the syrup as it changes colour quickly.Time and servings
40 minsTotal time
4Servings
25 minsPrep time
15 minsCooking time
Ingredients
- 75 g of sesame seeds, for the pastelli
- 6 tbsp of rowse honey light & mild, for the ice cream, plus 100g for the pastelli
- 2 tsp of cornflour
- 600 ml of goat's milk
- 1 small orange, for the pastelli
- 100 g of granulated sugar, for the pastelli
- 6 eggs, yolks only, for the ice cream
Method
Step 1
For the ice cream: Lightly whisk the egg yolks, honey and corn flour together in a bowl. Pour the milk into a medium saucepan and bring just to the boil then gradually whisk into the yolk mixture until smooth.Step 2
Pour the milk mixture into the saucepan and cook over a gentle heat slowly bringing just to the boil until thickened and it resembles thin custard. Be careful not to overheat the custard or you may curdle the eggs. Leave to cool covered with a lid.Step 3
Chill an ice cream machine or if you don’t have one a small enamelled or stainless steel roasting tin. Churn custard in an ice cream machine for 20-30 minutes until thick then transfer to a plastic box and store in the freezer until ready to serve. Or pour into the roasting tin and freeze for 4-6 hours, beating two or three times with a fork to break up the ice crystals. Transfer to a plastic container when very thick, cover and freeze overnight until ready to serve.Step 4
Leave to soften at room temperature for a few minutes, scoop out of the plastic box with a wetted ice cream scoop into glasses. Serve with pieces of pastelli, see recipe below.Step 5
For the pastelli: Sprinkle the sesame seeds over a baking sheet and lightly toast in a preheated oven, 180°C / 350°F / Gas Mark 4 for about 10 minutes until lightly browned. Meanwhile line a 20 cm (8 inch) square shallow baking tin with a large piece of non-stick baking paper, snipping into the corners before pressing in the paper so that the base and sides of the tin are lined.Step 6
Pare the rind from the orange with a vegetable peeler, leaving behind as much white pith as possible then finely chop the zest or cut into very thin strips if preferred.Step 7
Pour the honey into a medium saucepan, add the sugar and 2 tbsp of water and heat slowly, without stirring until the sugar has completely dissolved. Tilt the pan gently to encourage the sugar to dissolve, if needed. Increase the heat and boil for 3-4 minutes until the syrup caramelises and becomes a deep golden brown.Step 8
Take off the heat, stir in the sesame seeds and orange rind then quickly pour into the lined tin. Allow the mixture to find its own level then leave to cool and harden. When ready to serve, lift the paper out of the tin, peel off the paper and cut the sesame brittle into rectangular pieces or snap into pieces if easier. Serve with ice cream or wrap pieces in non-stick paper and add to lunchboxes.