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  • 375ml whole milk
  • 375ml double cream
  • 10g dried chamomile flowers (from good quality tea bags or loose tea)
  • 5 egg yolks
  • 50g caster sugar
  • pinch of salt
  • 1 tsp lemon zest
  • 50ml runny honey


  • 4 tbsp runny honey
  • 100g sugar
  • 1 ½ tsps bicarbonate of soda

This gently fragrant ice cream is sweetened with Daylesford Honey from our own Beehives. Special enough to be served as a stand-alone dessert, dusted with crushed honeycomb, it is also heavenly alongside grilled summer peaches, lightly poached apricots or freshly hulled strawberries.

Join us for our Mastering Patisserie course to learn more delicious dessert recipes like this.




Combine the milk and cream in a saucepan and bring to simmering point. Remove from the heat and stir in the chamomile flowers. Leave to one side to infuse for 30 minutes.

Lightly whisk together the egg yolks, caster sugar, salt and lemon zest. Strain the warm milk and cream through a fine sieve into a clean saucepan, discarding the chamomile. Stir in the honey and return to the heat, bring just to a simmer as before. Pour onto the egg yolks, whisking as you go.

Return the mixture to the pan and cook over a low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon. Pour into a bowl and chill until completely cold.

To make the honeycomb, mix the honey and sugar in a deep saucepan and stir over a gentle heat to melt the sugar. Increase the heat and bring to a fast simmer, cooking until the mixture turns to a deep caramel colour. Remove from the heat and add the bicarbonate of
soda straight away, whisking quickly to completely incorporate. As you are doing this the mixture will very quickly become pale and fluffy.

Using a spatula, scrape from the pan onto a baking tray lined with parchment. Leave to cool completely.

Once the chamomile and honey custard is cooled, churn in an ice-cream machine for 15-20 minutes until you have a softscoop consistency. Break half of the honeycomb into small
pieces with a wooden spoon or rolling pin and stir evenly through the ice cream. Keep the rest of the honeycomb for a second batch or use it to make fun chocolate covered  honeycomb pieces for children.

Serve straight away or store in an airtight container in the freezer.



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