2018 Winner of the Whittaker’s Home Baker of the Year: Ultimate Whittaker’s 33% Creamy Milk Chocolate and Honey Ice-Cream

By Kirsty McKenzie

2018 Winner of the Whittaker’s Home Baker of the Year: Ultimate Whittaker’s 33% Creamy Milk Chocolate and Honey Ice-Cream
This delicious Whittaker's 33% Creamy Milk Chocolate and Honey Ice-Cream is the ultimate indulgence and winner of the Whittaker's Home Baker of the Year 2018 award.

 

Makes 1.25 Litres

 

1 block (250g) Whittaker’s 33% Creamy Milk Block, chopped, plus extra, shaved, to garnish

1 tin (395g) Highlander Classic Condensed Milk

¼ cup rich bush (Manuka) honey

800ml single cream

 

Place chocolate, condensed milk and honey in the top of a double boiler. Stir over a low heat until melted and smooth.

Transfer to a freezerproof bowl and in the freezer for 15 minutes.

Pour cream into the bowl of an electric mixer. Whip until just starting to thicken slightly. Beat chocolate mixture briefly with a whisk to loosen. Pour into cream. Beat on medium until just combined. (Be careful not to overbeat as it will curdle.) Pour into ice-cream containers.

Place in freezer overnight or until solid. Every few hours or so use a fork or whisk to churn a little to stop mixture separating. To serve, sprinkle with extra chocolate.

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