Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

Found this at Australian Gourmet Traveller online. This was sort of a "two part" recipe so I split it up - tartlets as one recipe and the ice cream as the other. Here is the tartlet recipe: Baked Goat's Curd and Lemon Tartlets. "Recipe by Jonathan Kemble, Star of Greece restaurant (edited by Adelaide Lucas)" Cook/Freeze time completely depends on your ice cream maker.

Ingredients Nutrition

Directions

  1. Heat milk in a saucepan and bring almost to the boil.
  2. Combine egg yolks and sugar in a bowl and whisk until thick and pale, then gradually whisk in hot milk.
  3. Return mixture to pan and stir over low heat for 2 minutes or until mixture thickens enough to coat the back of a wooden spoon. Do not boil.
  4. Remove from heat, add honey, then strain through a fine sieve into a bowl and cool.
  5. Add cream and blackberries.
  6. Pour into an ice-cream machine and churn according to manufacturer’s instructions.
  7. Freeze ice-cream until required.
Most Helpful

5 5

yummy yummy... made it with blueberries... recipe definitly serves more than four... it makes about 750ml... i had a dinner party - we had 9 people... everyone had some - all loved it... there is still some leftover -reminds me of italian ice - smooth and oh so creamy