Buttermilk Ice Cream Infused with Honey


  • 11/2 cups low-fat evaporated milk
  • 1/2 cup honey
  • 1/4 cup water
  • 2 tsp powdered gelatine
  • 1 1/2 cups buttermilk


  1. Pour the 1/4 cup of water into a jug (heatproof) and add the powdered gelatine. Heat water in a saucepan and then place the jug in the water. Leave it there until the gelatine has completely dissolved.
  2. Place the evaporated milk in a separate pan and bring to the boil. Remove the heat and carefully stir in the water and gelatine mixture and honey.
  3. Pour the evaporated milk mixture into a bowl and allow to cool.
  4. In a separate bowl beat the buttermilk until it is light and fluffy. Now beat the evaporated milk mixture until it becomes frothy, whilst slowly adding the buttermilk.
  5. Transfer the mixture into a large metal container, cover with foil and place in the freezer for at least 3 hours. Remove and blend with an electric mixer until creamy.



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