This ice-cream is based on Belinda Jeffery’s Honey & Pecan Ice-cream recipe, from (Lantern, $39.99).
- ¾ cup caster sugar
- 3 x 125g punnets blackberries
- 1 lemon, juiced
- 2½ sheets titanium-strength leaf gelatine
- raspberry blossom, to garnish (optional)*
Belinda’s honey ice-cream:
- 4 eggs
- ⅓ cup caster sugar
- ⅔ cup honey
- 600ml pure cream
- 1½ teaspoons vanilla extract
- 450ml thickened cream, lightly whipped
Step by step
To make honey ice-cream, lightly whisk eggs in a bowl. Strain egg through a fine sieve into a jug. Set aside until required.
Place sugar in a medium heavy-based saucepan over a low heat, shaking pan occasionally, until sugar melts. (Do not stir.) Cook for a further 3 minutes or until sugar caramelises and is deep golden brown. Immediately add honey and stir until honey melts and mixture is combined. Add pure cream and stir until well combined. Increase heat to medium. Cook for 2 minutes or until cream mixture is almost simmering.
Gradually add egg to cream mixture in a slow, steady stream, whisking constantly until well combined. Cook, stirring constantly with a flat-edged sauce whisk, then a wooden spoon, for 4–5 minutes or until a thick custard forms. (Do not boil or custard will curdle.) Place pan in a sink of iced water and stir until custard is cool. (Change water if it gets too warm.) Add vanilla and stir to combine. Transfer custard to an airtight container and place in refrigerator for 3 hours to chill. (It’s best to make custard a day ahead, as the flavour improves with time.)
Fold whipped cream into cold custard. Churn custard mixture in an ice-cream machine according to manufacturer’s instructions. Transfer to an airtight container and freeze overnight. If you don’t have an ice-cream machine, transfer custard mixture to a shallow metal container, cover with foil and freeze for 3 hours or until mixture has set a few centimetres from edges of container. Transfer to a food processor and process until smooth. Repeat process 3–4 times or until ice-cream is smooth and creamy. Transfer to an airtight container and freeze overnight.
To make jelly, place sugar and 1½ cups water in a medium saucepan over a medium-low heat, and stir until sugar dissolves and mixture boils. Simmer for 5 minutes or until slightly thickened. Remove from heat. Pour sugar syrup into a medium heatproof bowl set over
a saucepan half-filled with simmering water (ensure bowl doesn’t touch water). Add blackberries and lemon juice, and stir to combine. Heat for 10 minutes or until blackberries are very soft. Remove bowl from heat. Cool.
Line a sieve with muslin and place over a medium bowl. Pour blackberry mixture into prepared sieve. (Do not press blackberries to extract liquid or jelly will be cloudy.) Discard berries. Cover bowl with plastic wrap and refrigerate overnight.
Measure blackberry liquid — you will need 2 cups. (Top up with a little water, if necessary.) Pour blackberry liquid into a saucepan and place over a medium heat until almost simmering.
Meanwhile, place gelatine in a bowl of cold water. Stand for 5 minutes or until softened. Squeeze water from gelatine.
Add gelatine to blackberry liquid and stir until gelatine dissolves. Pour into a shallow 5-cup capacity ceramic dish. Cover and refrigerate overnight to set.
Spoon jelly into bowls and top with a scoop of honey ice-cream. Garnish with raspberry blossom, if desired.
*Ensure raspberry blossom has not been treated with sprays.