Smooth, refreshing and deliciously creamy What’s not to love about this gorgeous homemade ice cream recipe.



Put the milk into a heavy based saucepan and slowly bring to simmering point. Place the egg yolks and sugar in a good sized bowl and whisk for 2-3 minutes. Pour the milk over the egg mixture, whisking constantly to prevent it from curdling. Place the bowl over simmering water, stirring continuously with a plastic spoon, until it thickens enough to coat the back of the spoon.

Remove from the heat and stir in the honey yogurt. Cool down quickly in an ice batch and leave overnight in the fridge. The following day churn the mixture in an ice cream machine and store in the freezer until ready to serve – if you can wait that long!

To Serve:

Remove from the freezer about 10 minutes before serving. Crumble some Amaretti biscuits and drizzle some honey over the top for that extra special finish.


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