Honey And Blueberry Ice Cream - cooking recipe

Ingredients

6 None egg yolks
2/3 cup honey, plus 1-2 tbsp, to serve
1 1/4 cups heavy cream
1 1/4 cups fresh blueberries, lightly crushed

Preparation

Beat yolks in a large bowl with an electric mixer for 2-3 mins, until pale. Heat honey in a small saucepan for 4 mins until starting to boil. Pour hot honey in a steady stream over egg yolks, whisking constantly for 2-3 mins, until mixture has cooled and increased in volume.
Whip cream in a large bowl until soft peaks form. Gently fold into egg yolk mixture. Pour into a shallow container suitable for freezing.
Freeze for 6 hours until just firm. Fold in blueberries and freeze for a further 2 hours. Serve drizzled with additional honey.