Recipes

Instructions

1. In a mixing bowl, beat the egg yolks and honey.
2. Bring the Lactotfree Whole to boil in a saucepan and then simmer. Stir in the egg/honey mixture and stir until the mixture thickens.
3. Remove from the heat, strain and leave to cool.
4. Stir in the Lactofree cream and vanilla essence and then transfer into a large bowl.
5. Place the whole bowl in the fridge for up to two hours, checking on it after 1 hour.
6. Remove from the fridge and place in the freezer half an hour. Check to see if the mixture has started to freeze – ideally only the edges should have frozen.
7. Beat the mixture until it’s creamy again and place back in the freezer.
8. After another half hour, remove and beat again. Repeat until you have beaten the mixture a total of three times whilst freezing in between.
9. Put the mixture back into the freezer and leave to freeze fully. This will take a minimum of 30 minutes, depending the how hard or soft you’d like your ice cream to be.
10. Serve with your choice of toppings for a yummy treat that even those who aren’t lactose intolerant will love!