- Whisk the two free range eggs in the mixer bowl on high speed until they are pale yellow and thickened.
- next add in the vanilla extract and mix well, then add the honey in a steady stream until it's blended thoroughly.
- then add the cream slowly down the side of the mixer bowl or you may want to use a splashguard to prevent droplets of cream spilling onto your bench top and to assist in pouring the ingredients into the bowl,
- then add in the whole milk, continuing mixing until all ingredients are thoroughly incorporated.
- now set up your Ice cream maker - the KitchenAid ice cream maker needs to be kept in the freezer for a few hours (check manufacturers instructions for your machine, we keep ours permanently in the freezer so its ready to go when we want to make ice cream). Turn on the churner to the lowest speed and immediately start gently feeding the mixture into the ice cream maker. Once all the mixture is in, leave the machine to churn for 20 minutes.
COOKS TIP: I tend to keep an eye on it every now and again. You will find that the ice cream grows over the 20 minutes. When you first put it into the mixer it looks like a very small quantity, but by the time it's completed the cycle, the ice cream fits into a 2L container (see photos above). Once the churning is complete it will be at soft serve stage, so remove all the ice cream into a freezer-safe container, and place it into the fridge for a few hours. It is recommended that the ice cream should be consumed within 7 days (if it lasts that long!). Remove the ice cream container from the freezer for a few minutes before serving so it's not too hard to scoop.
To make STRAWBERRY ice cream - wash, dry and hull 450gm of ripe strawberries, place into a food processor and blend with the 1/2 cup of honey until smooth. Do not add the honey to the base recipe as well - only use one measure of honey. This quantity will make approximately 2 cups of liquid, so you won't need the milk as per the base recipe. Pour most of the strawberry purée slowly into the ice cream as it's churning, reserving about 1/3 cup for the topping. Your ice cream will be a pale pink.