Greek · Dessert
Honey Custard Ice Cream (Pagoto me Meli)
A Greek no-churn ice cream built on a classic honey custard base, enriched with egg yolk and whipped cream, then finished with toasted walnuts and a honey drizzle — the custard and fold-through technique replace an ice cream machine entirely.
$1
20 minsPrep
8 minsCook
388 minsTotal
MediumLevel
Nutrition per serving
417Calories
4.3gProtein
35.9gFat
19.6gCarbs
18.5gSugar
0.4gFiber
134mgSodium
203mgChol
19.4gSat Fat
124mgPotassium
80mgCalcium
0.6mgIron
0.4mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Freddo Cappuccino (Iced)
local
Greek Retsina Wine
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Set a heatproof bowl over a pan of barely simmering water (double-boiler) and whisk the egg yolk with the warmed whole milk until pale.
2
Stir in the 28g honey, salt and vanilla extract, and cook gently, stirring constantly, until the mixture coats the back of a spoon and reaches about 75-78°C on a thermometer.
3
Remove from the heat and set the bowl into iced water to cool the custard completely, stirring occasionally to stop a skin forming.
4
In a separate bowl, whip the heavy cream with a hand mixer to soft peaks.
5
Fold the cooled honey custard gently into the whipped cream in two additions until no streaks remain, keeping as much air in as possible.
6
Transfer to a small freezer-safe tub, smooth the top, cover and freeze for at least 6 hours or until firm.
7
Scoop into two bowls, scatter over the toasted walnuts and finish each with a drizzle of the reserved honey.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 120g120g Heavy Cream, whipped to soft peaks
- 22g22g Egg Yolk, whisked
- 35g35g Whole Milk, warmed
- 28g28g Honey, gently warmed to loosen
- 3g3g Vanilla Extract
- 0.5g0.5g Salt
- 12g12g Walnut, toasted and roughly chopped, 1
- 10g10g Honey, for drizzling, 1
