Manuka honey ice-cream

Aihikirīmi mīere mānuka - mānuka honey ice cream

E te tī, e te tā - everyone, far and wide! The weather is still warm and the ice cream consumption is still strong. So, why not make this delicious AIHIKIRĪMI MĪERE MĀNUKA - MĀNUKA HONEY ICE CREAM. This aihikirīmi is like the most luxurious soft serve you have ever tasted!

Serves 8-10: Makes 2 Litres of aihikirīmi (ice cream)

TE AIHIKIRĪMI - THE ICE CREAM

  • 300 ml kirīmi (cream)
  • 1 Tbsp wanira (vanilla)
  • 1/2 C huka one (caster sugar)
  • Kiri ārani (orange zest, of one orange)
  • 3 Tbsp mīere mānuka (@Comvita_NZ mānuka honey)
  • 5 hēki (eggs, size 6)
  • 1/2 C kākano hehame (sesame seeds, toasted)
  • 100g tūrutu (blueberries)

Method

  1. Whakapāhukahukatia te kirīmi me te wanira. Whip the cream and vanilla. Chill in the fridge.
  2. Add the huka one in to a large bowl. Finely grate in the kiri ārani and rub it in to the huka one. Add in the mīere mānuka and 5 hēki. Give it a good whisk.
  3. Place the bowl over a pot of simmering water, the bottom of the bowl should not touch the water. Don’t use a glass bowl like I did - it cracked half way through!
  4. Whisk lightly for 10 minutes or until the mixture should reach 55-60 degrees. If you are not using a thermometer, keep whisking until the taste of egg is mostly gone.
  5. Remove from the heat. Whip it for 5-7 minutes, using hand beaters or a stand mixer.
  6. The mixture should be able to hold a figure 8 when it is done.  Fold the chilled cream into the egg mixture in two parts.
  7. Pour in to a 2 L capacity tin. If it has no lid you can cover it with baking paper. Chill for a minimum of 6 hours or up to three days.
  8. Add in to chilled bowls and sprinkle heavily with kākano hehame and tūrutu!
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