Honey ice-cream

INGREDIENTS

1/2 cup honey (180g or 6oz )

300mL (1 1/4 cups) double (heavy) cream

300mL (1 1/4 cups) pouring (single) cream

pistachios, to serve, optional

METHOD

Place honey in a small saucepan and warm over a medium heat until really runny. Remove from the heat. Stir though double cream until smooth.

Whisk cream until it starts to thicken and form soft peaks. Fold whipped cream through the honey mixture and place in a freezer proof container. Freeze until you’re ready to eat – give it at least 3 hours.