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Groes Honey Ice Cream with Toffee Crunch Crisp


Groes Honey Ice Cream Les Routiers Restaurant Recipe

This recipe comes to us from Lewis Williams, Head Chef at Groes Inn, North Conwy, Wales, and it was one of our Recipe of the Month winners in 2012.

Ice cream
5x Egg yolks

1pt Double Cream

1pt Milk

1 cup Honey

1tps Vanilla essence

Toffee Crunch
5tbs White sugar

2tbs Honey

1tbs Baking Soda

Ice cream – Method

Beat the eggs yolks and honey together.

Slowly heat the milk until it is simmering.

Stirring continually add the honey and egg mixture to the milk.

Continue to stir until the mixture starts to thicken.

Remove from the heat, strain through a sieve and leave to cool.

When cool, add the cream and vanilla essence, mix thoroughly and pace in an ice cream machine if available. If not place in a bowl in the freezer and stir every 5 minutes until fully frozen.

Toffee Crunch – Method

Line a baking tray with parchment paper.

Heat the honey and sugar in a small pan over medium heat. Bring to the boil, stirring constantly so the mixture doesn’t burn.

Take off the heat and stir in baking soda. The mixture will froth and become pale.

Pour the mixture onto the baking tray, leave to set (30 minutes)

Wrap in a towel and use a rolling pin or similar to break into small pieces.

Sprinkle over your ice cream for the finishing touch!

June 28, 2013 | Les Routiers UK

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